Making Homemade Butter
I didn’t really plan on making butter but I had a pasta recipe that left me with 10-12 ounces of leftover heavy cream. What better way to use the cream than make garlic bread with homemade butter. If I was a better planner I would’ve made the bread too, but that’s for another day.
I’d like to thank Nicole from FU Cheese for first showing me the way of making butter using only my KitchenAid mixer… what I didn’t realize is that the fine ladies at FU Cheese also did a blog post on butter making about a year and a half ago. I hope they don’t sue me.
Here’s the deal on butter, it’s EASY but does require a little bit of faith. At one moment you think to yourself “this isn’t going right” and then all of a sudden the magic happens and the butter and the buttermilk divorce themselves for all eternity.
Heavy cream and a KitchenAid.
Begin the whipping, I ran the mixer on a medium speed setting throughout
Now turning to whipping cream
At this point I switched out the whip for the paddle attachment because getting butter caught inside the whip sucks
This is the point where you think you’ve beaten this far enough, something’s wrong and then… butter magically appears
Next, wrap the butter in cheesecloth wash and rinse the butter under cold running water to work all the extra buttermilk out
And you’re done!