Homemade Butter

Additional supplies needed: a sheet of cheese cloth and a KitchenAid stand mixer with whisk attachment. I used a KitchenAid, however rumor has it that you can shake the crap out of the cream in a large mason jar. I support KitchenAid, so I went that route.

Start by adding the heavy cream into the KitchenAid bowl. Beat it on medium to medium-high spin for about 10 minutes, keeping an eye on it along the way.

After about 10 minutes, possibly sooner, the cream begins to curdle and separate. It’s cool, it’s really cool. Once it separates, turn off the mixer. Drain off the liquid. You can reserve the liquid should you desire. Once the liquid has been drained, return the solids back to the mixer. Add in the ice cold water, and continue to mix until you have a tight, solid mixture. Drain the excess water.

Once you think the liquid has been drained, it has not. Use a large wooden spoon and press the butter against the bowl. Lots of liquid will come out, trust me. Continue until you know that all of the liquid has been removed. I ensured this by placing the butter into some cheese cloth and tightening it until all of the liquid was removed.

Now you can add salt if you desire. Do that at this time, if using. You could add Sriracha salt as well. Give a gentle stir then put it into a sealed tight container. Store in the refrigerator.

Yep, that’s how butter is made. Way too simple.

The end result is a great, really great butter. I haven’t seen my wife spread butter on a bagel in some time, and she was all over that. We spread it on corn, as well as seared up some ham sandwiches. Give this a shot if you want some really good product, and remember, use organic ingredients. I think that makes a huge difference.