Thursday, December 22, 2011

Make your own butter



I get my cream by letting my raw milk sit and separate from the cream. Then I slowly pour it off the top. To start, you can culture your cream first, or not. Cultured butter does have an excellent taste. But, homemade butter, in my opinion, is great either way! There are many ideas out there on how to culture the cream. I've seen that you can just leave the cream at room temperature for about 12 hours. I've also seen you should stir in 1/3 of a cup of buttermilk or plain yogurt, and then let sit for 12 hours. For me, sometimes it's just easier to let the cream come to room temperature and then have at it. Either way, you want your cream at room temperature when you start.
Then pour cream into a food processor with a dough blade, or in a stand mixer with a dough hook. I like to add a tiny bit of salt, but you don't have to. Turn on. It's going to probably take 10-15 minutes but check it occasionally. Once there are hard chunks floating in the buttermilk, you're probably good. Taste it, does it taste like butter? I then take a fine strainer or cheesecloth, and pour off the liquid. Some people like to rinse the butter at this point. I've rinsed sometimes, and sometimes I don't. I think if you rinse it will last longer, in my experience. Scoop your butter into a covered container, glass or ceramic. You can serve immediately or refrigerate until needed. Serve with some fresh bread, you won't be disappointed!

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