Butter

Last night, I made butter.
I thought this would be much more of a process than it ended up being. Here's how it all began.

I get my cow stuff from a lovely local dairy: http://www.karlsfarmdairy.com/eCart/default.html. (hm, need to figure out how to put links behind a cut) I'm ashamed to say that I've lived where I am for almost four years, and only started patronizing them again in the last few months. You'd think that if I could patronize them when I lived forty minutes away...but I digress...

I went in looking for butter from the dairy only to find they don't make butter. When I playfully whined about the situation, the wonderful owner Gerry said, "Make your own; that's what I do."

"Really?" I asked, intrigued.

She proceded to give me the following directions: put heavy cream in the mixer and whip it as though you were making whipped cream and keep going.

That's it?

Yep.

I didn't believe her. Well, I did believe her, but still felt the need to check things out on the almighty internet (thanks Meredith) to make sure she didn't leave out any significant steps. Turns out, except for rinsing the butter thoroughly after straining off the buttermilk, and needing to be a bit more restrictive with speed (she had said to just put it on full bore, but that got a bit messy) that's really about it.

So... It took me a few weeks before I had the time and the need for butter simultaneously (I realized I had some in the freezer). This week I picked up the cream and last night I made butter.

In the future, I'll have pictures of the process to add to this post, I didn't think to take them last night, but I will be doing this again! All in all it took about half an hour for the butter to come up and separate from the buttermilk. The buttermilk doesn't have that characteristic twang, so I may try tempering it by leaving the cream out until it begins to sour next time.

This method will not save money, sadly. Well, unless you compare the cost of the good cream from the dairy store with buying organic butter, then I sure came out ahead. My yield was about 2 pounds, but I was lazy and didn't measure. I salted about a third for use as a spread, the rest I left unsalted for baking. Will report on the results of baking with it later on.

Butter:

(with thanks to Gerry from Karl's Farm Dairy)
1 Pint Heavy Cream
Salt

Put heavy cream in stand mixer bowl. Start mixing at about 1/4 speed until the cream begins to thicken, then you can increase the speed to high until the butter begins to yellow. At this point drop it down a notch or two or else you'll redecorate your kitchen.

Moments after the butter turns yellow, it will clump and start to leave behind the buttermilk. Keep an eye on it and once the butter is chasing the beater around the bowl, it's time to strain and rinse it. Save the buttermilk for another recipe!

Be sure to thoroughly rinse the butter with cold water, turning the butter as you go, until the water runs clear. Mix in salt to taste, then you can package the butter as you see fit. On a less lazy night I'll measure the butter into 8oz sections and shape it into logs or rolls. Right now it's in two containers in my fridge.

Welcome

This is a blog to journal my culinary adventures. I love cooking and futzing with other people's recipes. Credit due will always be given for where I find my starting points. If you have something you want me to try, throw it at me. :-)

I spend half my time cooking for one, the other half cooking for 4 or 5, so some of the recipes here will be things I've found and adjusted for smaller yields and others, well, won't.

I also am experimenting with "making my own" and will chronicle that adventure here as well.

Slainte! (hm...need to figure out how to do special characters)