We’ve Tried Homemade Butter and Are Never Going Back

By
Sasha S
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Baking. Butter. Frying. Butter. Bread. Butter.

The yellow spread is one of food’s best pals and easily riches and silkens most dishes.

While we are used to buying our butter from the store, homemade butter has a creaminess and delicate flavor that is hard to forget once you’ve experienced it.

And believe it or not, organic butter can actually have some health benefits as it is rich in Vitamin A which is great for your teeth, skin, membranes, tissues, and eyes.

But the best part?

It’s super easy to make, using only need two (yes, two!) ingredients!

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Cultured butter is an especially satisfying treat in springtime, when the fresh grass lends an extra bright yellow warmth to the final product. It's also fairly easy to make- all it takes is a few kefir grains, some delicious cream, and about ten minutes of shaking! . Add the kefir culture to your cream for 12-24 hours, tasting along the way until you get to your desired flavor. When it's thickened up, spoon out those grains, put a lid on your jar and shake that cream! Once the sloshing sound stops, take a peek- you've got creme fraiche (cultured whipped cream). Put the lid back on and keep shaking. When you hear sloshing again, check it out- the butterfat has separated from the liquid and created butter and buttermilk. Pour off the buttermilk and give your butter a few rinses with cold water, mixing and patting out the excess. Since butter is not water-soluble, the water will bind to the liquid still present in the butter and leave all the butter itself intact, making a denser, more shelf-stable finished product. . Set aside your buttermilk for baking and smoothie needs, salt your butter, and pat it up- now all you need is some good sourdough bread to go with it! . We offer raw cream from @claravalefarm along with milk kefir grains if you're interested in creating your own cultured butter this spring. . #preservedgoods #discovertemescal #diykitchen #churnitup #butter #culturedbutter #homemadebutter

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Ingredients

• 2 cups heavy cream (organic)
• Sea salt

Method

  1. Pour the cream into a food processor and process for around 10 minutes, until it becomes a thick whipped cream. Continue until it turns grainy.
  2. Drain the buttermilk (liquid) from the mixture.
  3. Scrape the butter from the sides and place it in a bowl.
  4. Strain it through a colander to remove the excess buttermilk.
  5. Use cold water to rinse the butter, turning it gently with a spoon. As soon as it is clean, smash it with spoons or wooden paddles in order to pour off the liquid.
  6. Place your homemade butter in the fridge where it will keep for several months.