Food,  For The Love Of...,  Frugal Living,  Recipe

Butter Anyone?

This is something I make frequently at home.  If I can get Heavy Whipping Cream on sale – I do and we make butter. 

First you need Heavy Whipping Cream.  Then you need – oh nevermind – you only need Heavy Whipping Cream…

Pour some into a leak proof container.  One that is sturdy enough to handle a great deal of shaking.  This time I used a Nalgene wide mouth bottle – I can tell you that was not the best choice.  Generally I use a large Mason jar but my daughter was helping me and glass would not have been the best option.  Fill your container less than half full.  Anything more than that will become problematic.

Then just start shaking ALOT for a LONG TIME!  This time I have the help of my trusty assistant…

Poor thing worked up a sweat and she isn’t even halfway there.  As an adult – you would need to shake aggressively for about ten minutes.  The process will take you through several stages.  Initially is the liquid stage.  Then you will be shaking like crazy and feel like nothing is moving.  At that point the consistency is exactly like whipped cream – and you are about three minutes from completion.  And just when you think it will never form into butter – the liquid separates from the butter and you can feel the liquid splattering all around.  Shake for one more minute.  The last minute will pull as much liquid out of the butter as possible. 

In this photo I poured the result into a bowl in order to photograph.  But what you should do is strain the liquid from the butter (which I ended up doing). 

Save the liquid. I will show you why in another post – but the liquid is pure buttermilk and makes great scrambled eggs, pasta recipes, pancakes etc…
Before you refrigerate the butter you can flavor however you wish.  There are hundreds of different recipes online to flavor.  This particular batch I only added salt.  NOTE:  Of course I am storing the buttermilk in a recycled Starbucks Frappuccino bottle!  Waste Not!

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