It’s been awhile since I posted an actual project update. That’s mainly because I’ve been too lazy to work on any but this week, I decided I’d had enough of that. And also it’s spring break so I figured my daughter and I could kill spend an hour or two working on one.
I went through my Pinterest board of projects ideas and settled on a fairly simple and relatively inexpensive one–homemade butter. The timing was perfect, too, as I’m finishing up Little House in the Big Woods for next week’s book club discussion and Laura painfully details the butter making process. So it worked for ease, theme, and cost.
Since I don’t own butter churn and have absolutely no desire to ever own one, I used the instructions for making butter in a stand-up mixer (which I only have courtesy of my mother-in-law’s hand me down). I opted out of coloring the butter orange like they did in the book because shredding a carrot and combining it with boiling milk sounded like unnecessary work and more dishes to clean. Yellow butter works just fine for me.
Here’s what I did:
- Ingredients–3/4 tsp salt, 1 quart heavy cream
- My daughter making a rare appearance on the blog as my helper pouring the cream into the mixing bowl
- The butter starting to form and separate from the milk.
- The mess that happens even if you use a towel and cover the mixer because towels have a limit on how much they can absorb.
Not pictured: the whipped cream phase that happens before the cream turns to butter, draining the buttermilk through a colander and rinsing the butter. Not sure why this last one is necessary but the directions said to do it and I did. Also not pictured are my disgusting, greasy hands.
After you mix everything up (takes about 20 minutes and you need to check it fairly frequently), you get butter that sticks to the paddle and buttermilk in the bottom of the bowl. Then you drain the milk through the strainer and it looks like this. Right now, it’s stored in a glass container in my fridge and if you have a recipe that involves buttermilk so I can use it up, please share.
I cannot imagine having to do this with a butter churn. I completely understand how it took them all day to do. Before I was all “how the fuck did it take them all day? This is so easy! How slow did they move?” But now, having done it myself, I get it. I saw the effort my badass stand up mixer had to put forth to get it done. And just letting it go for the 20 minutes or so before I had to rinse, separate and mold felt like it took an eternity. Having to do it with my own strength and patience? Forget it that. My family would never eat butter.But if you have a stand-up mixer or even an electric hand mixer, I’d recommend giving this a try.
Oh, and the butter lasts about 4 weeks. I think. I’ll let you know in 4 weeks.
Have you ever made homemade butter? Did you follow similar directions?