Homemade Butter Recipe

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.

Recipe From allrecipes.com

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
Calories102.6 calories
Carbohydrate0.8 g
Cholesterol40.8 mg
Fat11 g
Protein0.6 g
SaturatedFat6.9 g
Sodium47.6 mg

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.


EASY HOMEMADE BUTTER



Easy Homemade Butter image

We have made this recipe a Thanksgiving Day tradition in our family since my son was in kindergarten. Open the container and -- voila! -- you have homemade butter. Pour off the buttermilk (or drink it if you like)and place the butter in a serving dish. Great on dinner rolls. The little ones will be proud to have helped prepare the meal.

Recipe From allrecipes.com

Provided by DD123

Categories     100+ Everyday Cooking Recipes

Time 10m

Yield 32

Number Of Ingredients: 1

1 pint heavy cream
Calories51.3 calories
Carbohydrate0.4 g
Cholesterol20.4 mg
Fat5.5 g
Protein0.3 g
SaturatedFat3.4 g
Sodium5.7 mg

Steps:

  • Fill airtight containers approximately half full with heavy cream. Securely cover containers and shake until thickened.


HOW TO MAKE HOMEMADE BUTTER



How to Make Homemade Butter image

We're going to do our own handmade butter, using just cold, heavy cream. It's done with no heavy equipment at all, just good old-fashioned arm power. It's the original elbow grease!

Recipe From allrecipes.com

Provided by Chef John

Categories     Side Dish     Sauces and Condiments Recipes     Compound Butter Recipes

Time 15m

Yield 4

Number Of Ingredients: 2

⅔ cup cold heavy whipping cream
1 1-cup canning jar with lid and ring
Calories136.9 calories
Carbohydrate1.1 g
Cholesterol54.3 mg
Fat14.7 g
Protein0.8 g
SaturatedFat9.1 g
Sodium15.1 mg

Steps:

  • Pour cream into the jar and screw on the lid. Shake jar until butter forms a soft lump, 15 to 20 minutes. Continue to shake until buttermilk separates out of the lump and the jar contains a solid lump of butter and liquid buttermilk.
  • Pour contents of the jar into a fine mesh strainer and strain out the buttermilk, leaving the solid butter. Remove the lump of butter and wrap in plastic wrap. Refrigerate until needed.


HOMEMADE BUTTER



Homemade Butter image

Recipe From foodnetwork.com

Provided by Alex Guarnaschelli

Categories     condiment

Time 15m

Yield 3/4 pound butter

Number Of Ingredients: 4

2 1/2 cups heavy cream
1 cup sour cream
1 teaspoon coarse sea salt
Freshly ground black pepper

Steps:

  • Prepare a medium-size bowl of ice water. In the bowl of an electric stand mixer fitted with the whisk attachment, gradually whip the cream and sour cream together. Increase the speed of the mixer and continue whipping until the cream separates and the mixture thickens.
  • Use a rubber spatula to gather up the butter and remove it from the bowl. There will be some liquid that is a natural result of this process. That liquid is actually buttermilk. Gather the ball of butter together into a double layer of cheesecloth or a thin kitchen towel and plunge it into the ice bath to wash any buttermilk off the surface. Sprinkle with salt and pepper, to taste. Pack the butter into a bowl or roll it into a ball or log shape using plastic wrap. Use immediately or store in the refrigerator.


HOMEMADE BLENDER BUTTER



Homemade Blender Butter image

Yummy, healthy homemade butter without all the work! Make sure you do not use ultra-pasteurized heavy cream. Refrigerate for solid butter or keep at room temperature for soft whipped butter.

Recipe From allrecipes.com

Provided by Summer Greco

Categories     100+ Everyday Cooking Recipes

Time 15m

Yield 20

Number Of Ingredients: 2

2 pints heavy whipping cream
salt to taste
Calories164.2 calories
Carbohydrate1.3 g
Cholesterol65.2 mg
Fat17.6 g
Protein1 g
SaturatedFat11 g
Sodium25.8 mg
Sugar0.1 g

Steps:

  • Pour cream into a blender. Cover and blend until cream separates into buttermilk and butter, about 5 minutes. Pour buttermilk into a small bowl, using a spoon to press as much buttermilk out of the butter as possible. Place butter in a large bowl filled with cold water.
  • Knead butter in the cold water to remove all buttermilk, straining off and replacing the water 7 to 10 times as you work, until it remains clear, about 5 minutes. Pour off the water and knead butter a few more times to squeeze out any remaining water, about 1 minute. Transfer to a plate and knead in salt.


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

Recipe From bbcgoodfood.com

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
Calories475 calories
Fat40 grams fat
SaturatedFat25 grams saturated fat
Carbohydrate20 grams carbohydrates
Sugar20 grams sugar
Protein1 grams protein
Sodium0.1 milligram of sodium

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.


BREAD AND BUTTER PICKLES II



Bread and Butter Pickles II image

These are the best bread and butter pickles I have ever had!! And I have been looking for a long time. I guarantee you'll love them! This recipe makes a lot, so get ready to crunch. Enjoy!

Recipe From allrecipes.com

Provided by David

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time 4h30m

Yield 50

Number Of Ingredients: 11

25 cucumbers, thinly sliced
6 onions, thinly sliced
2 green bell peppers, diced
3 cloves garlic, chopped
½ cup salt
3 cups cider vinegar
5 cups white sugar
2 tablespoons mustard seed
1 ½ teaspoons celery seed
½ teaspoon whole cloves
1 tablespoon ground turmeric
Calories104.8 calories
Carbohydrate25.6 g
Fat0.3 g
Fiber0.9 g
Protein1 g
SaturatedFat0.1 g
Sodium937.7 mg
Sugar22.4 g

Steps:

  • In a large bowl, mix together cucumbers, onions, green bell peppers, garlic and salt. Allow to stand approximately 3 hours.
  • In a large saucepan, mix the cider vinegar, white sugar, mustard seed, celery seed, whole cloves and turmeric. Bring to a boil.
  • Drain any liquid from the cucumber mixture. Stir the cucumber mixture into the boiling vinegar mixture. Remove from heat shortly before the combined mixtures return to boil.
  • Transfer to sterile containers. Seal and chill in the refrigerator until serving.




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  1. 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.
  2. 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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  4. 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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