Tuesday, February 7, 2012
I'll be the first to tell you that I'm a cheater! I use my wonderful counter-top mixer. Pour in at least a pint of cream.You'll want the cream to be at LEAST room temperature but I typically put it in a bowl of hot water for 10-15 minutes. The warmer the cream the better the fat separates.
Turn the mixer on Medium and cover with a tea towel.
Let it run until you hear it start to thicken. The first time you make it you'll run and check on it every 5 minutes....this is normal. I have found it takes anywhere between 15-30 mintues.
You'll see the butter clumps:
Once you get as much butter as you can then you will strain the butter. KEEP the left over milk...you now have fresh buttermilk and personally I go ahead and bake 2 Buttermilk pies. It makes a world of difference.
Then put your "paddle attachment" on the mixer to form the butter and rinse it. Run it for about 2-3 minutes to squeeze any excess buttermilk out.
Pour in about 1.5 cups of ICE water and mix for another 2-3 minutes. Strain the butter. Repeat until the water is clear. Salt to taste.
Use the paddle to form a ball. Then put in containers for the refrigerator or freezer.