I know, I think I’m about the 400th blogger you’ve seen writing about making butter, but it is such a simple and amazing process, you really do have to try it. At least once. For me, attempting to make butter was not an economical decision (it’s hardly cheaper to make it yourself if you have to buy store bought cream) but it was just something I wanted to try. I wanted to watch the magical transformation of cream into butter because I’d never seen it before. How does a liquid turn into a solid, just by mixing? My dad grew up on a farm in southern Fremont and he remembers not only drinking raw milk, but joining in with his three other siblings to churn butter.
Being that I don’t have an old fashioned butter churn, but I do have my beloved KitchenAid, I gave it a shot. The key here, I think, is to let your cream come up to room temperature before you start mixing. Otherwise your poor mixer might blow a fuse from mixing SO long (as I worried mine might have done). But basically that is it. Just put on your whisk attachment, pour in the cream, turn it on and watch. I like a little salt in my butter so I did add an unmeasured amount of salt.
We’ve made whipped cream countless times, but we’ve never ventured further than that before, so I was curious. It stayed in a whipped cream like state for a good while, but soon I noticed that it was getting slightly clumpier and yellow looking.
Then I noticed a small amount of milky liquid in the bowl at which point almost immediately the whole thing separated out, yellow butter and liquid. It was quite fascinating to watch! The butter clung to the whisk, so I stopped it. Took it off and put the butter into a strainer and rinsed it with water while smooshing it around. Then I placed it into a plastic wrapped lined tupperware that was approximately the length of a standard stick of butter and refrigerated it.
I sliced it in half, lengthwise and put it into our regular butter dish. We did a taste test, my butter against Danish Creamery butter. Danish Creamery is much saltier and less creamy than my homemade version. Despite it’s good taste, I don’t know if butter making will become a regular event in our house. I suppose if I had a good source of fresh, inexpensive, raw milk here it would. But it is a great fun thing to try from time to time. And of course goes even better with marmalade.
Have you tried making butter yet? How did it go? Do you have a source for local raw milk?