Description
Banish that image of the old butter churn: If you have a stand mixer with a whisk attachment, making fresh butter is a hands-free operation that, in just minutes, gives you butter that tastes just like the fancy European kinds sold in grocery stores.
Ingredients
- 1 pint heavy cream
- ΒΌ teaspoon kosher or sea salt
Instructions
- Whip 1 pint heavy cream with a stand mixer fitted with whisk attachment. Be sure to cover mixer and bowl with a clean kitchen towel
- or risk a splattering mess. The cream will go through several stages — foamy
- then frothy
- then soft peaks
- stiff peaks
- and
- eventually
- butter. It will take anywhere from 6 to 15 minutes until the butter separates from the buttermilk and starts to spatter.
- Pour buttermilk into an airtight container and refrigerate; it will keep for 3 days.
- Form butter into a ball. Working over a colander in the sink
- rinse butter under cold running water to remove any remaining buttermilk. If butter is too soft
- float it in a bowl of ice water for 20 minutes
- then continue. When water runs clear from butter in your hands
- knead butter firmly to remove all moisture.
- Butter will stay fresh longer if it’s salted
- so work 1/4 teaspoon kosher or sea salt into butter. Wrap in wax or cheese paper
- or pack into ramekins.
Prep Time: 45 mins
Total Time: 45 mins
Servings: 16