Can't believe . . . I just made my own butter!

S

steve2-in-la

Well-known member
That's right boys and girls, I tempered a pint of heavy cream overnight, dumped it in the food processor and less than 10 minutes later. . . butter! Recipe follows)

How many of our grandmothers broke their backs churning all day? Think they'd ever believe this stuff could be ready so quickly? (I almost feel guilty)

The only qualifier: I made mine with store-bought, organic cream which is why I think my end product was nothing special. Now if I'd had access to some fresh artisanal cream from a local dairy . . . it would be well worth it!

Still, it was a VERY interesting experiment. I mean, who knew?

Food Processor Butter

2 cups HEAVY CREAM

1 Tbsp CULTURED YOGURT, BUTTERMILK or SOUR CREAM

SALT

Culture the cream before churning. To the cream, add the yogurt, buttermilk or sour cream and let the mix sit about 12 hours at warm room temperature (75°F is ideal) to thicken and ferment before churning. It should taste delicious, slightly sour, with no aftertaste. If it is bubbly, or smells yeasty or gassy, discard.

Pour the tempered cream into a food processor fitted with the stainless-steel chopping blade. (The fresher the cream, the better the butter will turn out.) Start the machine and watch the transformation.

The cream will go through different stages. First, a soft, silky whipped cream. A little later it turns into a really firm cream. The structure and color change. Later you'll hear a "slosh" and the grainy, yellow butter separates itself from, what is now, nothing but buttermilk.

Drain the buttermilk and you have butter. If you are going to use it all up, you’re good to go now. To keep the butter longer, rinse the butter curds with cold water. Press it down with a spoon and stir it to get the excess liquid out.

Once the butter has drained, transfer it to a bowl, add a good pinch of salt and mix.

Store in a tightly covered air-tight container and refrigerate. Should keep about 2 weeks. Makes about 8 ounces.

 
Very Interesting~ don't have a food processor (will have at Christmas) my question is:

What setting(s) do you use on the food processor?
How long in the food processor?

Which did you use: the sour cream, buttermilk or the yogurt?

Which do you recommend to use for the better flavor?

I am interested in doing this, I will have my Food Processor at Christmas and I want to make this for the Hubby and myself so please don't think you're in an inquisition I am just very interested and not at all familiar with a food processor.

Thanks Steve for any information

dianne

 
Happy to share information . . .

My food processor is a Cuisinart Basic which only turns on and off. (I sold some of the first Cuisinarts when they first came available in the US and prefer the simplicity of those originals.)

I used a tablespoon of Greek Yogurt (from Trader Joe's)

I'm not sure what to recommend for better flavor but if you have access to a local dairy's unpasteurized cream, I'd use that. Different cows, different areas, different flavors, I hear.

There's also a version of this you can make using your Kitchen Aid but the food processor was just SO easy. Good luck!

 
Thanks for the directions. I tried making butter in the KA one time, didn't know what to watch for

and I ended up throwing it away 'cause I didn't know what I had.

Your directions are so clear, I'll have to try this in the processor.

 
I'm confused...did you need the buttermilk...or was that to make it richer?

I only ask because I made butter by accident by walking away from the mixer when I was whipping heavy cream for dessert.

10 seconds too long and it changed to butter.

I like using NON "ultra-pasturized" heavy cream, but it's getting harder and harder to find.

So....tell us, what are you using this wonderful treat for?

 
My kids did this at school once, and made their own bread, too.

They came home with homemade bread and butter. It was some kind of lesson on doing things like their grandparents. However....they used a KitchenAid and a bread machine!!! LOL Hysterical. :eek:)

 
Another method that I've used employs a blender, heavy cream and ice. It is as simple...

...or maybe simpler.

The end result is delicious fresh butter.

I'll post later.

Michael

 
Takes me back to kindergarten class (c1930) when this was one of

our "projects". We used a hand eggbeater and took turns beating. I was mostly impressed by the beater which fitted over a pyrex bowl thru a cover which kept the cream from spattering. Not sure what the cover was made of--surely not plastic? My other successful effort at making butter was when I forgot to chill the cream thoroughly and ended up with butter for my strawberry shortcake. Embarrassing!

 
Don't actually LIKE my butter as much as Plugra. I'm not sure WHAT I'll do with it.

Because the finished butter tasted bland, I thought a little bit of salt would give it some "pop" so I added about 1/4 tsp of Sicillian Sea Salt. Now I have bland, salted butter. Augh! What's a boy to do?

I'm a fan of Plugra (European style butter) and was hoping for something at least AS good or better. Unfortunately, it's neither. My butter tastes ubiquitous and small amounts of water continue to seep out of it.

I'll probably use it in baking although even there, the Plugra is a superior product.

 
Had the same experience when I made my own butter - came out pretty bland. I used organic cream,

but the cream is pretty bland to begin with, as most cream is today - maybe farm fresh would make a difference.

 
Thank you~ I was pricing food processors today (meryvns going out of business) and they cost about

$199.00, so I am going to Linen N Things because they're going out of buisness too and it was $168.00~ where is a good place to shop and compare prices? I really want one but they seem to be out of my price range.

 
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