Eggs Dairy: Homemade Butter 02 by Recipe Cottage

SEARCH RECIPES:

LOCATION: Recipes >> Eggs Dairy >> Homemade Butter 02


	Homemade Butter 02

		QUICK HOMEMADE BUTTER Buy the freshest and best whipping cream you can find. Otherwise, your results will only be a step or two above the butter you buy at the store. I find that milk and cream at natural food stores often comes from smaller local dairies and tastes far better than what any of the grocery chains sell. As with sharp and extra sharp cheddar cheeses, the typical quality has gone way down over the past 20 years, as people who live in "dairy country" know well. Even the skim milk from some of these smaller dairies has a richness somewhere between "grocery chain" whole milk and 2% -- and it tastes far better. Chill your blender in your freezer for 20 minutes. Remove and add 2 cups cold (but not frozen) whipping cream + 1/4 tsp salt + a few drops yellow food coloring. Blend on high for about 20 seconds, or until the cream stiffly sticks to the blender blades. Add 1/2 cup of ice water, no ice. Blend on high about 3 minutes, stopping to scrape the sides as needed, until all the butter fully separates from the water/liquid. Remove from blender, put into the middle of a handkerchief. Chill further, if necessary, then twist and wring it tightly, removing the water. This will make about a stick and a half's worth of butter. Make it the same day as you'll serve it. Shape into curls or balls. Your guests won't forget it.