Home Churned Butter Recipes

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HOME-CHURNED BUTTER



Home-churned butter image

Try making your own brandy butter this Christmas, with just a one-litre jar and a marble. Kids will love the magic of turning cream into homemade butter

Provided by Barney Desmazery

Time 30m

Yield makes 200g block

Number Of Ingredients 3

600ml double cream (the better quality the cream, the better the butter)
150g icing sugar , sifted
100ml brandy or dark rum

Steps:

  • Pour the cream into a jar with a clean marble inside. Screw the lid on tightly. Shake the jar continuously for 5 mins (you can take turns shaking with someone else). The movement of the marble acts as a whisk and helps the butter to churn. You can do it without the marble, it just takes longer. At first the cream will thicken to whipped cream, then it will get even thicker. After about 5 mins you will hear sloshing in the jar - give it a few more vigorous shakes, and that's the butter churned.
  • Scrape out the contents into a sieve sitting over a bowl - the liquid that drains out is buttermilk (which can be kept and used for baking or in pancakes), and the fatty solid in the sieve is the butter.
  • With clean hands, squeeze the butter between your fingers over the sieve to squeeze out any more buttermilk, while working it into a ball. 'Wash' the butter in a bowl of ice-cold water to get rid of any residual buttermilk.
  • To make brandy butter, beat the sugar and a small pinch of salt into the butter, then work in the brandy 1 tbsp at a time. Will keep in the fridge for up to one week.

Nutrition Facts : Calories 475 calories, Fat 40 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 20 grams sugar, Protein 1 grams protein, Sodium 0.1 milligram of sodium

" HOME-CHURNED" BUTTER



This technique gives real home-churned butter taste, but spreads easily. Use to spread on breads, sweet breads, pancakes, muffins, etc.-anything you would use butter for. This can also be put in pretty crocks, along with a decorative spreader and given as gifts.

Provided by TheSimpleLife

Categories     Sauces

Time 1h10m

Yield 50-80 serving(s)

Number Of Ingredients 3

2 1/2 lbs butter
1/2 tablespoon salt
2 cups buttermilk

Steps:

  • Allow 2 1/2 lbs. butter to come to room temperature for about 1-2 hours.
  • Beat with electric mixer, adding 1/2 T. salt, 2 cups buttermilk until light and fluffy.
  • Keep refrigerated in a covered container.

Nutrition Facts : Calories 166.7, Fat 18.5, SaturatedFat 11.7, Cholesterol 49.2, Sodium 210.8, Carbohydrate 0.5, Sugar 0.5, Protein 0.5

FRESH BUTTER



Fresh Butter image

Banish that image of the old butter churn: If you have a stand mixer with a whisk attachment, making fresh butter is a hands-free operation that, in just minutes, gives you butter that tastes just like the fancy European kinds sold in grocery stores.

Provided by MrsWheelbarrow

Categories     100+ Everyday Cooking Recipes

Time 45m

Yield 16

Number Of Ingredients 2

1 pint heavy cream
¼ teaspoon kosher or sea salt

Steps:

  • Whip 1 pint heavy cream with a stand mixer fitted with whisk attachment. Be sure to cover mixer and bowl with a clean kitchen towel, or risk a splattering mess. The cream will go through several stages -- foamy, then frothy, then soft peaks, stiff peaks, and, eventually, butter. It will take anywhere from 6 to 15 minutes until the butter separates from the buttermilk and starts to spatter.
  • Pour buttermilk into an airtight container and refrigerate; it will keep for 3 days.
  • Form butter into a ball. Working over a colander in the sink, rinse butter under cold running water to remove any remaining buttermilk. If butter is too soft, float it in a bowl of ice water for 20 minutes, then continue. When water runs clear from butter in your hands, knead butter firmly to remove all moisture.
  • Butter will stay fresh longer if it's salted, so work 1/4 teaspoon kosher or sea salt into butter. Wrap in wax or cheese paper, or pack into ramekins.

Nutrition Facts : Calories 102.6 calories, Carbohydrate 0.8 g, Cholesterol 40.8 mg, Fat 11 g, Protein 0.6 g, SaturatedFat 6.9 g, Sodium 41.3 mg

HOMEMADE BUTTER



Homemade Butter image

You can make great tasting butter at home just by putting heavy cream in a food processor and running it till it turns into butter.

Provided by Brian Perspect

Categories     Appetizers and Snacks     Dips and Spreads Recipes

Time 10m

Yield 16

Number Of Ingredients 2

2 cups heavy cream
¼ teaspoon salt

Steps:

  • Pour cream into a food processor or blender. Process for 10 minutes, or until the butter separates. Strain off the liquid. Season to taste with salt if you like. Press butter into a small bowl with the back of a spoon to further remove liquid.

Nutrition Facts : Calories 102.6 calories, Carbohydrate 0.8 g, Cholesterol 40.8 mg, Fat 11 g, Protein 0.6 g, SaturatedFat 6.9 g, Sodium 47.6 mg

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  • Pour a pint of heavy cream or whipping cream into your device or into a jar with a tight-fitting lid. If using a machine, turn on low speed, then raise to medium speed. If you're using a jar, start shaking (you'll need some serious elbow grease if doing it by hand). First, the cream will turn into whipped cream with soft, then stiff peaks. Keep going until the cream breaks. If you’re shaking the cream by hand, you’ll hear a sloshing, then you’ll begin to feel something more solid hit the sides of the jar. If you’re using a stand mixer, you’ll see the butter clinging to the beater. This usually takes anywhere from 5 to 10 minutes -- by hand may take longer. In this process, you are separating the butterfat from the liquid.
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  • There you have it-- old-fashioned butter, no churn required! Spread on toast, corn on the cob, a baked potato, or whatever you like and enjoy!


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