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Homemade Butter
With the Thanksgiving holiday less then a week away wouldn't it be great to have fresh homemade butter to serve with all the other goodies!
When we first thought about making butter our minds immediately went to imagining a scene from Little House on the Prairie and using an old fashioned butter churn. Because butter is created by agitating the heavy cream and separating the butter fat from the liquid, you can accomplish this by using a churn, shaking a jar, using a hand mixer or our preferred method of a counter top stand mixer.
You will want a pint of heavy cream - we get our fresh cream from a local farm, but if you do not have the opportunity to get it from a local farm regular store cream will work.
Add the cream to mixer & start it on low speed then increase to medium speed. The cream will turn into a soft peaked whip cream, then become stiffly peaked (great for those dessert pies!). We recommend covering the mixing bowl at this point as the liquid will begin to splatter because the cream is breaking down. In about 10 minutes, you'll start hearing a sloshing noise and the sound of the butter firming up and clinging to the beater.
Once the butter is solid, pour off the butter milk -you can drink it or save for your favorite recipe. Place the ball of butter in a bowl and repeatedly pour ice cold water over it pressing the butter against the sides of the bowl to force the buttermilk out. This step made need to be done numerous times until the ice water is clear.
Congratulations you made butter!
At this point you can enjoy it as is or add a small amount of salt or other herbs and really WOW your holiday guests!
When we first thought about making butter our minds immediately went to imagining a scene from Little House on the Prairie and using an old fashioned butter churn. Because butter is created by agitating the heavy cream and separating the butter fat from the liquid, you can accomplish this by using a churn, shaking a jar, using a hand mixer or our preferred method of a counter top stand mixer.
You will want a pint of heavy cream - we get our fresh cream from a local farm, but if you do not have the opportunity to get it from a local farm regular store cream will work.
Add the cream to mixer & start it on low speed then increase to medium speed. The cream will turn into a soft peaked whip cream, then become stiffly peaked (great for those dessert pies!). We recommend covering the mixing bowl at this point as the liquid will begin to splatter because the cream is breaking down. In about 10 minutes, you'll start hearing a sloshing noise and the sound of the butter firming up and clinging to the beater.
Once the butter is solid, pour off the butter milk -you can drink it or save for your favorite recipe. Place the ball of butter in a bowl and repeatedly pour ice cold water over it pressing the butter against the sides of the bowl to force the buttermilk out. This step made need to be done numerous times until the ice water is clear.
Congratulations you made butter!
At this point you can enjoy it as is or add a small amount of salt or other herbs and really WOW your holiday guests!