How To Make Butter
It's so smooth and rich, that straight out of the churn it tastes just like ice cream. It's easy, it's fun, it's inexpensive to make butter at home (you don't need any costly equipment when you use this skim-and-shake method) and the final product must be tasted to be believed. This post is all about the butter. It will spoil quickly if left at room temperature, but will keep well for a few days in the fridge. Stir in a dash of salt if you wish.
Best to keep that bowl wrapped. You will probably need to mix for about 15 minutes. You will need a fine strainer, a bowl, a wide spoon, and clean, cold water. As it thickens it will first change to whipped cream.
Image: Brandy O'Neill, after about five minutes, you will see the cream start to thicken up, and soft peaks will start to form. Eventually, you will see the same transformation you saw in your mixer take place in the jar. Put the butter back in your mixing bowl and cover with clean, cold water.
This butter tastes much better than store bought because there are much less preservatives (only what was in the cream) and contains no extra missouri oils or salts, and actually tastes good to eat plain. They will have to shake for quite a while, but my kids think it is so cool they dont mind at all. When this begins to happen, stay close.
And easier to shake, you see how the little top of the cream sorta falls over.
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If you persist, the whipped cream is eventually broken down and you will achieve butter. I always imagined sitting there, churning butter for hours and then ending up with only a sad resemblance of what I consider good butter. Homemade butter can be fun to make (if you are a butter enthusiast).And clean-up is very easy, you only need a few things.
You know space that fulfilling, kind-of-smug feeling you get when you whip up a homemade meal that you get to enjoy with your family? There is a certain satisfaction that comes with making something yourself that you previously purchased from the store with little thought as to where it came from. Work it in with the back of your wide spoon.