Homemade Butter

Making homemade butter is fun and easy to do.

1. Purchase quality heavy cream. Let the cream sit out for 12 hours before making. This allows the cream to ferment/sour.

2. Shake jar in a firm downward motion. (Like holding a hammer with two hands and hammering a nail)

3. As you are shaking, you will first see that the liquid clings to the sides the jar. Keep Shaking.

4. After 3 minutes of shaking you will start to feel something solid sloshing around. The liquid doesn't cling to the jar anymore. 

5. Open the jar and you can see the butter. The liquid is buttermilk.

6. Pour out the buttermilk and save to use for baking or drinking. 

7. Rinse off the excess buttermilk with water. Rinse and drain until water runs clear.

8. The butter is ready to use. Add salt if desired. Yum!

Butter Molds

You can use traditional butter molds or anything that will create a shape you like. I am using a candy mold in this lesson.

1. You'll need: Room temperature butter, a knife, plastic wrap, a mold. 

2. Spread the butter into the mold. Pushing down to remove any air bubbles.

3. When you have filled all of the mold shapes, make butter flush with base of mold by using the back of the knife (or a pastry scraper or spatula)

4. Cover with plastic wrap. and place in the freezer.

5. When hardened, remove from freezer and pop out butter from mold or tap mold on table. If butter doesn't come out easily, rinse under warm water.

6. Keep refrigerated until ready to use.

Butter Balls

1. You'll need: Butter paddles, stick of butter cut into 1/2 inch cubes (keep refrigerated until ready to roll), bowl of ice water.

2. Place butter paddles in ice water until cold. Butter needs to be right out of the refrigerator.

3. Roll cube between paddles, moving in an opposite, circular direction. Drop finished ball into ice water. 

4. Keep refrigerated until ready to use.