Buttery Goodness!

So, is making butter just a cool project for kindergartners?  Is there any benefit to your nutrition or does it taste any different?  This is one product that is used in many recipes that I wanted to find out if I could make it myself.  So here's is my experience:

 

I started with a quart of heavy whipping cream, $3.49 at Sams and my Kitchenaid mixer.

I first brought the cream to room temp, not sure that was necessary but several items I read recommended it. I started with the wire whip and ran the mixer at a 4.  I tried turning it up higher but it splattered even with the guard.  Once the fat started to separate from the milk, which was at about 5 minutes, I drained the liquid through a stainer into a bowl.  I changed the blade to the flat beater.

This is when I had to stayed close to the process or it made a mess.  I set the mixer at 2 and the butter began to form. Once it starts separating the process happens quickly and will splatter the milk all over.  As more liquid seperated, I continued to pour it out into the strainer. After about three times, I added about two cups of ice water and continued the process. At this point you are trying to "wash" the buttermilk off the butter.  This will keep it from getting rancid quickly.  You want to continue the process, pouring the water liquid into the sink, NOT the strainer you were using earlier.  Continue until the liquid is as clear as you can get it.  It only took me about three pours. 



I scooped the butter into 8oz Ball freezer jam jars.  I kept one out and froze the other.  I poured that buttermilk, which is actually closer to skim milk, into a quart jar put it in the fridge. 

So is it worth it? It was really cool to start with one ingredient and end with two.  My son loved the milk!  I would definitely recommend your own butter if you are baking fresh bread or you want to add herbs or spices and plan to use it as a spread, not sure it is necessary otherwise.  I thought the homemade butter tasted smoother and less like lard. I do keep a stash in the freezer now, and that has been nice.  You definitely are not saving money.  I am going to ask at Sams what they do with the cream they don't sell and see if there is a way to buy it at a discount the day it expires. I did take a picture of the mess it created.  It wasn't too bad and I did use the guard, although it didn't help much. I did a total of 3 quarts, resulting in 3 cups of butter. If you are looking at cost, you will not save money. It took a total of one hour from start to finish. It was a very simple process.

Some things to consider about store bought butter:

Like I have said in the past, I am far from granola.  I love my friends who are and enjoy the knowledge they share with me.  Butter is one of those things I never really thought about.  But, it is an animal by product.  Whatever the animal is eating, is contributing to the quality of the cream being used to make the butter. But, that also means that if you choose to churn your own butter, you have to be conscious of the cream you are choosing to use. Nothing like making it even more complicated. 

 

Here's to a healthier family! Cheers!