How to Make Butter at Home

How to Make Butter at Home

In today’s hectic lifestyle and busy work schedules, people are looking for ways to improve their overall health. Individuals will usually look for ways to improve their general condition through increased physical activity, consumption of healthy food items and the use of more natural and alternative treatment options for various illnesses. People, however, look for something that they can their own to make sure that the ingredients used are healthy and fresh. One such food item that can be created from the comfort of one’s home is home-made butter. In this article, we will look at how to make your own butter from home.

Butter Making at Home: A Brief Backgrounder

There is a saying that butter makes everything better and this may hold true especially since butter, can make food items we consume more flavorful and delicious. This is not surprising since fat is flavor, butter can really bring the flavor out from different food items. Technically speaking, it is mainly a product of a cow’s milk along with other dairy milk products.

Store-bought butter can have certain additives and artificial ingredients that some individuals may want to avoid particularly those who wish to go all-natural. As such, it may be important and extremely significant for such people to find out how to make their own butter at home.

Steps For Butter Making At Home

Whipping cream too much can actually lead to its components separating from each other and looking gross. But this process is actually one of the ways to make butter from cream. The cream has fats contained in sacs similar to small globules. One can even imagine them as tiny drops of fat floating in milk. Once the cream is stirred and agitated either by blending, whipping and shaking, the said globules hit each other and get broken which can lead to the spill out of the aforementioned fats. When the cream is whipped, people are actually exposing the fat to air. Once the cream is continuedly agitated, the said molecules of fat continuously hit each other as well eventually forming groups or clumps which results in a cream that is deflated. Once the liquid is separated from the fats, all that is left is buttermilk and butter. Listed below are some of the specific steps on how to make homemade butter:

1Place two (2) cups of cream into a food processor or blender pitcher. 

    • People can also place the cream in a clean jar and shake. This manual shaking of the jar can also be an ideal arm workout for people who have limited time to go to the gym.
2The food processor or the blender should then be turned on from medium to high.

    • In the beginning, the whipped cream phase will be observed from the blended cream.
    • After the whipped cream phase, one may observe that the whipped cream will start to become thicker while excreting buttercream that is watery.
    • The said buttercream can also be observed hitting and splashing against the inside of the food processor or blender but this just means that the process is not done yet.
3Lastly, the entire blended substance will seem more like its liquid once again.

    • When swirled and turned over and around the blender pitcher and the food processor, the buttermilk and butter will completely be segregated from each other.
4Slowly pour the buttermilk and transfer from the food processor or blender pitcher.

    • The said process will usually just take around five (5) minutes.
    • The transferred buttermilk may then be discarded or stored for possible use later on.
    • It must be noted that this particular buttermilk is different from store-bought buttermilk which contains lemon juice or vinegar.
5The butterfat has been isolated.
6If one wants their butter to last longer

  • One needs to make sure that every drop of buttermilk is taken out of the butter to prevent it from becoming sour.
  • To do this, the butter may be scraped and placed in a bowl with ice-cold water.
7Place butter in a bowl with ice-cold water

  • Then repeatedly knead and squeeze to extract any excess buttermilk.
8The squeezing and kneading process must be repeated

  • Do this until such time that the water becomes completely clear.
  • This process may take from five (5) to seven (7) water replacements.
9Pat dry

  • Once the butter has been squeezed and kneaded to remove excess buttermilk. It may now be patted dry on paper towels, dish towels that are clean, or on a clean muslin.
10Add salt for flavor

  • Once patted dry, it may then be salted to add flavor depending on the taste preference of the individual.
  • It is recommended that the salting should be done from less going up as this will make controlling the saltiness easier to manage.
  • Usually, butter from two (2) cups of cream will only need a ⅛ teaspoon of salt.
11The added salt must then be spread evenly and properly mixed in with the butter.
12Once the salt has been properly distributed and mixed in, the prepared butter can be stored directly in the refrigerator or wrapped in clean parchment paper.
13The butter can then be formed into whatever shape the individual fancies, butter sticks are one of the more common shapes of prepared butter as they are easy to store and easier to use once needed.
14Finally, the butter may be stored for a week in the freezer or in the fridge while being well wrapped. This will ensure that the home-made butter will last longer even during storage

Mom Pamper

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