I love butter. This is mildy embarrasing to admit, but one of my earliest food memories is sneaking into the fridge and eating a chunk of butter back when I was about 3 years old. It makes me shiver a little now to think about eating a big old hunk of butter, but I think I was onto something way back when. I love the versatility of it. It’s used in so many recipes and can really take something to the next level.
When I saw a recipe in BUST magazine a while back I made a mental note to try it out. Unfortunately my notes up there are a little disorganized, so when I saw a recipe on the Kitchn on my day off, I figured it was time to try it out. It didn’t hurt that I had some cream in the fridge that needed to be used.
Making butter is pretty dang simple. You can keep it super simple and only use cream, but the recipe I followed used cream and sour cream plus a little salt. Apparently the sour cream adds a little tang to it. Initially, you just put the cream and sour cream in a food processor and let it run for a little bit. Once it gathers together and starts to form a ball you can remove it. An added bonus of making your own butter is getting fresh buttermilk. I got about 1/4 cup buttermilk from my 1 cup of cream. The next bit takes the most time, and that’s running it under water until it runs clear. I let water run over it for about 5 minutes or so. Once the water’s clear, press the butter and try to get all the moisture out. This takes a little work and can be tricky if you’re using paper towel, as it tends to stick. But it does the trick. I added a little salt the mixture and tada!
I decided since I don’t make butter everyday I’d get a little fancy and make some flavored butter. I divided the prepared butter in half and added some cinnamon to one half. Yum!
from the kitchn | makes about 1/2 cup
1 cup heavy whipping cream
1 tablespoon sour cream
1/8 teaspoon salt (optional)
1/2 teaspoon cinnamon
Whir the cream and sour cream in a food processor for 3-5 minutes. (Alternately: shake energetically in a Mason jar for about 15-30 minutes.) After the cream becomes thick and clotted like whipped cream it will suddenly start spattering against the top again as it clumps into yellow butter. Whip until the butter has formed a solid yet grainy mass.
Put a small mesh strainer over a bowl and pour everything into it. Refrigerate the liquid; this is buttermilk and it will last for several days.
Put the butter in a small bowl and rinse under very cold water until the water runs clear. You want every bit of the buttermilk removed; any left clinging to the butter will cause it to get sour and bad overnight.
When the water runs completely clear squeeze the butter inside a clean paper towel or cheesecloth until dry, then turn out into a crock or small bowl.
Mash in the salt and cinnamon, if using.
Refrigerate and use within a week.