{"id":7271,"date":"2022-04-17T16:33:20","date_gmt":"2022-04-17T20:33:20","guid":{"rendered":"http:\/\/cookwithcatherine.com\/?p=7271"},"modified":"2022-04-17T16:33:21","modified_gmt":"2022-04-17T20:33:21","slug":"homemade-butter","status":"publish","type":"post","link":"https:\/\/cookwithcatherine.com\/index.php\/2022\/04\/17\/homemade-butter\/","title":{"rendered":"Homemade Butter"},"content":{"rendered":"\n

I never thought that it’s possible to make your own butter. It turns out, you basically only need 1 ingredient and I’m sure most of you have this ingredient in your fridge already, and that ingredient is heavy cream. I recommend that you use the best heavy cream you can find, as the quality of the cream determines the quality of the butter. You will need to beat the heavy cream in a stand mixer for about 15 minutes or whenever the butter forms. If you have the arm muscles or want a good forearm exercise, you can also beat the heavy cream by hand for about 30-45 minutes. <\/p>\n\n\n

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Homemade Butter<\/h2>Recipe by Catherine Ricardo<\/span>Course: Bread<\/mark><\/span>Difficulty: Easy<\/mark><\/span><\/div>
<\/span>Servings<\/span>

1<\/p>cup<\/span><\/div>

<\/span>Prep time<\/span>

2<\/p>minutes<\/span><\/div>

<\/span>Cooking time<\/span>

15<\/p>minutes<\/span><\/div><\/div><\/div>

Ingredients<\/h3>
  • <\/span>

    16 fl oz heavy cream<\/span><\/p><\/li><\/ul><\/div>

    Directions<\/h3>
    • In a stand mixer, beat the heavy cream on medium – high speed. The heavy cream will first turn into whipped cream. Resist the urge to stop here and try the whipped cream! Keep beating until the mixture separates into two components, butter and buttermilk. 16 fl oz of heavy cream will yield you 1 cup of butter and 1 cup of buttermilk. <\/li>
    • Rinse your block of butter briefly under cold water. This will remove any excess buttermilk.<\/li>
    • Finally use a cheesecloth or sieve to give your butter one final squeeze to remove any additional buttermilk.<\/li><\/ul><\/div>