Homemade butter can be made in less than 30 minutes with a stand mixer. For a special finishing touch, roll it into logs or shape it with butter molds.
Serves: 32Hands-on: 15 minutesTotal: 25 minutesDifficulty: Medium
- 1 quart heavy cream or whipping cream
- 1⁄2 tsp. salt
- Add cream to the bowl of a stand mixer fitted with whip attachment and splash guard (to make a splash guard, cut a 4-inch-wide strip of aluminum foil and tent it around the top of the mixing bowl).
- On low speed, beat the cream. Gradually increase speed as cream begins to thicken. Once the cream forms firm peaks, increase speed to high and whip for 10 minutes, or until milk fats and solids separate (it will look like scrambled eggs).
- Place a fine-mesh strainer in a large bowl and drape with a strip of cheesecloth. Drain the liquid by pressing down on the milk solids.
- In a medium bowl, place butter and cold water. Using a large spoon, knead the butter by pressing it and folding it until smooth. Drain the water and replace it with clean water until the water remains clear. Drain again and add salt and knead again. Drain again, if needed.
- Wrap tightly or shape with molds and store in the refrigerator for up to 2 weeks (homemade butter can also be frozen).