Generally, homemade foods are better-tasting than mass-produced ones. Such of this case, is butter.
Yes, while you can just pop in the store and buy the golden churned lump with little to no effort at all, making butter from scratch would invite ‘oohhhs’ and ‘ahhhs’ from people you choose to tell your new culinary skill to. Or it would make you slap yourself hard in the forehead for purchasing something that is so fatty yet so simple to make, it’s ridiculous.
Butter is such a versatile product: you can spread it, turned it into a sauce or an effective way to add moisture and lusciousness to just about any food.
And no; if your butter turns out deliciously velvety, don’t quit your job to become a full-time butter churner. At least not yet.
A stand mixer
2 pints whipping cream â€“ room temperature
Step 1: Buy some pasteurized or raw cream. Make sure it has at least 36% fat content. How much cream is up to you. Let it sit at room temperature for about an hour.
Step 2: Put your cream into a large bowl,Â Â then start beating the cream on high with your whisk attachment.
Step 3: Continue beating, your cream will reach the stiff peaks stage, and eventually turn a bit chunky.
Step 4: Stop beating when the butter chunks starts to collect liquid at the bottom of the bowl. That is buttermilk, and is so useful in creamy pasta recipes or cakes. Set it aside for later use.
Step 5: Drain the butter using a sieve set over a small bowl.
Step 6: While still in the sieve, work the butter with a rubber spatula, making sure every drop of buttermilk hiding in the air pockets inside the butter to be released. Alternatively, you can just use ice-cold water and press the butter curds until the liquid turns cloudy and is drained. Repeat the process until the cold water comes out clear.
Step 7: And now, you have butter! Transfer it into a container and keep in the fridge for up to a week. Enjoy your the fruit of your labour!
*Optional step: After youâ€™ve drained the clear water, you can salt your butter.. But if you want, use about 1/3 to 1/2 teaspoon per 1/2 pound of butter and work it in with the spatula. You can also embellish here. Add some chopped basil and parsley to make herb butter. Or add some honey and orange zest for a sweet citrus butter. Be creative!-MYNEWSHUB.CC