HOMEMADE BUTTER! From Cream to Dream in Minutes! (Plus, it’s ACTUALLY Cheaper!)

Making butter? Believe it or not, this creamy spread goes from fridge to table with just one ingredient and minimal effort. Plus, you can control exactly what goes into it, making it potentially healthier and tastier than store-bought options. Intrigued? Let’s churn out some magic!

Ingredients:

• 2 cups (480ml) Heavy Whipping Cream (36% fat content or higher)

Optional Flavourings (add after butter forms):

• 1/4 teaspoon Sea Salt (for a classic salted butter)
• 1 tablespoon Chopped Fresh Herbs (like chives or basil)
• 1/2 teaspoon Garlic Powder
• 1 tablespoon Honey

Utensils:

• Stand mixer with whisk attachment (or electric hand mixer)
• Large bowl
• Ice water
• Strainer
• Rubber spatula
• Parchment paper

Instructions:

1. Get Churning! Pour the heavy whipping cream into your chilled stand mixer bowl (or a large bowl if using a hand mixer). Whip on high speed for 5-7 minutes. The cream will thicken and eventually turn into whipped cream. Keep going!

2. Butter Believe It! You’ll see the mixture separate into curds (solid butter) and buttermilk (liquid). This is the magic moment!

3. Drain the Game: Pour the mixture into a strainer placed over a large bowl. The buttermilk will drain through, leaving the curds behind. Reserve the buttermilk for pancakes or another recipe (it’s delicious!).

4. Wash Away the Extra: Gently rinse the curds with cold water to remove any remaining buttermilk. This helps remove any bitterness and creates a cleaner flavour.

5. Shape Up! Transfer the curds to a clean bowl and use a rubber spatula to squeeze out any remaining liquid. You can add your desired flavourings here if using.

6. Form a Patty: Pat the butter into a log shape on a piece of parchment paper. Roll the parchment paper around the butter log, squeezing to form a compact shape. Refrigerate for at least 2 hours before enjoying!

Tips:

• Use cold cream straight from the fridge for best results.
• Don’t overwhip the cream in the beginning. Stop once it reaches stiff peaks.
• If your butter seems too soft after chilling, pop it back in the fridge for a bit longer.
• Homemade butter won’t last as long as store-bought, so enjoy it within a week!

There you have it! Fresh, delicious, and potentially budget-friendly butter made right in your own kitchen. So ditch the store-bought stuff and embrace the magic of homemade!