Homemade Butter

Making homemade butter is fun and easy to do.

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

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

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

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

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

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

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

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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.

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

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

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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)

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

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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.

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6. Keep refrigerated until ready to use.

Butter Balls

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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.

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

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

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4. Keep refrigerated until ready to use.