Well this week I stumbled upon a book at the library on country cooking, and thought I would give butter making a whirl (lol no pun intended). Turns out it supper easy and pretty quick too.
What you need/ I used:
Food processer
Heavy Cream (AKA Whipping Cream in Canada)
water
bowl
Cheese cloth
So I was absolutely gitty in the store when I discovered that they now have lactose free Cream, hence the lactose free butter. So you start by setting up you food processer with your chopping blade. Pour your cream into the food processor and start, my food processor only has a high and a low setting, so I used High.
After a few minutes you’ll notice it’s turned in to whipped cream (haha duh right :) ), You want to keep whipping it.
You want the buttermilk to separate from the fat, this only takes 5 – 10 minutes. The fat turns itself into a ball and the milk will sit on the bottom.
Next you want to turn it out into your cheese cloth, I think I had about 4 layers or so sitting in my canning funnel so that the buttermilk can drain into the bowl underneath. Now pick it up and give it a twist, you want to do this over your bowl. You want to get as much of the buttermilk out as possible.
When you have got as much of the butter milk out as you can out need to rinse it, for this I took my butter still wrapped in the cheeses cloth and swished it a round in a bowl of water, give it a wring, I did this a few times.
The next step is to put into a mold of some sort, I have a collection of little silicone molds from the dollar store in varying shapes and sizes. I line my mold with plastic wrap, for easy clean up, and storage. So now push the butter into our mold, and place in the fridge to harden before you try and take it out of the mold.
And the finished product, after about an hour in the fridge it hard enough to take out of the molds, I then wrap it in the plastic wrap that I lined the mold with and pop it back in the fridge or into the freezer.
