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LOCATION: Recipes >> Eggs Dairy >> Homemade Butter 03

Print this Recipe    Homemade Butter 03

You don't need a churn to make butter. It is possible to do this
using a hand whisk or an electric mixer at slow speed. In the
summer churn your cream at temperatures between 52 and 60 degrees.
In the cooler seasons try for between 58 and 66 degrees. The length
of time it takes for churning and eventual texture of butter depends
on bringing the cream to these temperatures ranges. You can adjust
the temperatures by placing the cream container in a water bath of
the correct temp.

Beat or whisk the cream with a steady regularity. Continue beating
until part of it turns butter like (sudden, hard texture) with
liquid ( buttermilk) in the bowl. This happens after about 15
minutes. Pour the buttermilk out (you can save it to use for
something else) and add cool water, beat gently some more, drain
again.

When the butter beads are completely washed, add a small amount of
salt. (1/4 t. of sea or kosher salt to lb of butter). If you are
only making a tiny bit you don't have to salt it because it will
be consumed quickly with no spoilage. Beat the butter on a flat
surface (marble top or clean counter) Use a rolling pin or flat
meat tenderizer large wooden spoon to press out ALL the water you
can. Do not use any plastic in the above steps. Do not store in
plastic. Use a glass jar or a wooden box. Plastic will greatly
affect the taste.The whole process takes about 30 minutes no matter
how much cream you use. Nicki

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