Butter
🛒Ingredients (Grocery List)
3 cups Heavy Cream
1 tsp Kosher Salt
🍴Serves: 1/2-pound Butter
⏰Prep Time: 20 min
🥣Instructions
1. There are few different methods when it comes of making Butter: To get the fat molecules to separate from the liquid, you will need to agitate the Heavy Cream using a stand mixer, a high-powered blender or a Masson Jar. Stand mixer is my favorite option.
2. In a stand mixer bowl fitted with a whisk attachment, add the Heavy Cream and the Salt. Cover the bowl with the dish towel to prevent splattering. Turn on the mixer, starting on speed 1 and gradually increase it up to 8.
3. After about 3 minutes, the cream starts to stiffen and have the look of a whipped cream. Let the machine continue to run. After 10 to 15 minutes the cream will be separating into solid fat and liquid buttermilk. At this time, stop the Mixer.
4. Pour off as much buttermilk as you could, reserving it in a jar in the refrigerator to use it later. Collect the Butter into a large ball, and rinse it with cold water, squeezing and gently kneading the ball few times. Repeat this process about six times until the water run clear and the Butter don’t release any liquid when squeeze it. All in all, it took about five minutes. Any excess buttermilk can cause the Butter to sour.
5. Simply dry it with a paper towel and place it in a butter crock, or you can roll it into a stick and wrap it in plastic wrap or Parchment paper. Your Butter will be good for 5 days at room temperature and a week in the refrigerator or 3 months in the freezer.
