Fresh butter

[Anonymous]

How do you make butter from buttermilk? Buttermilk is a by product of butter making, which is made from cream.

[Anonymous]

Anonymous wrote:

Anonymous wrote:If you want it delivered, check South Mountain Creamery. I'm not sure, but I think they have it.

We get ours from South Mountain Creamery - delivered.

+1 soooo yummy

[Anonymous]

Making better with stand mixer:

http://www.brooklynfarmhouse.com/2008/11/19/homemade-butter/

If you want to use your ice cream maker, use the bowl insert at room temperature. The mixer part will do the same job of pushing the fat globs together.

[Anonymous]

Anonymous wrote:Churn your own from buttermilk in a stand mixer or ice cream maker.

I know, sounds hard, but it require the machine to do all the work, while you hurry up and wait.

NP: buttermilk is a by-product if the butter making process; make the butter (and buttermilk!) with heavy cream. The buttermilk you get will be drinkable, unlike the buttermilk you but from the store. And if you accidentally buy too much cream, like I usually do, you can mix some with the buttermilk to make creme fraiche. It's like three recipes in one!

[Anonymous]

Anonymous wrote:

Anonymous wrote:Tangentially related - I have recently started using a french butter pot to keep butter fresh at room temp - it tastes so much better this way (vs out of the fridge).

Thank you! Just went to look for this on Amazon.

I just got one of these too!! Love it.

[Anonymous]

I just use a regular plastic tupperware butter dish (which is the same size/shape as a stick of butter). Butter will keep on the counterop for about 2 weeks, I guess? I don't remember it ever going bad before I finished the whole stick.

[Anonymous]

I think you can use your normal hand held mixer to make butter, too - just let it go way past the whipped cream stage. For anyone interested, here are the specifics of making butter:

Put heavy cream (any kind) into the stand mixer (or whatever) or into a jar. If using a jar, you don't want to fill more than half full.

Start shaking (or turn on mixer). If you have kids, have them dance around with the jar.

The cream will turn into whipped cream, and the jar will appear full and become hard to shake. This is not butter. Keep shaking.

Usually all at once the butter solids will separate from the liquid, and the contents of the jar will start sloshing again. NOW you have butter. Takes 10 to 15 minutes, depending how hard you shake. Stick a fork in there and smoosh together all the butter bits into a big lump and pull it out.

You can eat as-is immediately. Or, if you want to keep the butter in the fridge, rinse the butter in cool water, kneading it to get all the buttermilk out. When the water runs clear you are done and the butter will keep.

[Anonymous]

On a related topic, the Kerry gold butter is 100x better than usual store bought. I wonder how the price compares with making it at home.