How to Make Butter I did this with my son as a science project and have not looked back since. Pour heavy whipping cream into a mixer. Using the whisk attachment, whip it on high speed. It will initially whip up into whipped cream. Then the whipped cream will get thicker and thicker, like whipped butter. I cover the mixer with a large white dish towel to keep the milk from splattering my walls, ceiling and other appliances After 2-10 minutes, depending on the speed and strength of your machine, there will be a sudden change when the milk fat and solids separate out dramatically, leaving thin liquid (buttermilk) behind. You will hear a "thumping" noise as the butter solidifies and is knocked around the bowl. Place a colander over a bowl and pour off the buttermilk. This can be saved for other recipes up to 3 days. Squeeze the butter under running water until all traces of milk have drained away and the water runs clear. Otherwise that leftover milk will cause your butter to go rancid within a few days. Squeeze it as tight as possible and rinse it well. Then pack it into an airtight container or into some plastic wrap, and freeze** **For a smoother butter, add 2T olive oil to the mixer and blend into the butter before stirring. 1/2 Gallon heavy whipping cream will make about 1 lb butter.
Posted on: Thu, 22 Aug 2013 20:12:59 +0000
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