Handmade butter is a rich delicacy in minutes. Hand churned, chilled and seasoned to perfection, it’s an unexpected finishing touch to a home cooked meal. So grab an apron and let’s get ready to rumble…
Step 1: Remove up to 1 pint of heavy cream from the refrigerator and let stand at room temperature for at least half an hour. An hour is preferable!
Step 2: Decant the cream into a jar with an airtight lid. This is one of those “glass half full” type situations so be sure the jar is only half full to give the butter room to shimmy! Close, seal the jar and shake, shake, shake Senora. Shake the butter right! Here’s what will happen:
- After 1 minute, the cream will be foamy.
- After 5 minutes, the cream will be thickened and the jar will feel heavy. You won’t feel much movement in the jar.
- After 10 minutes, getting thicker…
- After 13 minutes, the pressure will loosen in the jar and the cream will appear pale yellow in color.
- After 15 minutes, the butter will separate from the milky whey and begin sloshing in the jar.
Step 4: Pour the butter into a mixing bowl with 1 cup of ice cold water. Gently massage the butter into a ball, pressing it together to remove any additional buttermilk. Replace the water with clean, ice cold water. Repeat this step until the water is clear.
Step 5: Wrap the butter in 3-4 paper towels and set aside to dry for 5-10 minutes. As it dries, the butter will continue to release any excess liquid.
Step 6: Mold the butter into a log or a ball, wrap in plastic wrap and store in the fridge. 1 pint of heavy cream will yield approximately 1/2lb (or 2 sticks) of butter….and 1 cup of skim milk! Use the butter within 2 weeks.
Flavoring the Butter:
Salted Butter: For every pint of heavy cream, add 1/4 teaspoon of kosher salt.
Vanilla Bean Butter: Mmmm…..For every pint of heavy cream, add 1/4 teaspoon vanilla bean paste.
Herbes de Provence Butter: For every pint of heavy cream, add 1/2 teaspoon of herbes de provence.