Wednesday, August 24, 2011

BUTTAH! - Your vintage home by retrotrend

Butter dish from worldvintage.

I love butter. (Um, who doesn't?) And there are some fabulous brands on the market. Homemade butter is a personal favorite, with it's softer flavor and texture. A lower melting point and extra creaminess? Yes, please!
Did you know you can easily make butter at home? Here's how:

 Pour heavy cream (preferably organic) into a bowl, cover with a kitchen towel or plastic wrap and let ripen on the counter for 6+ hours.

 Use a metal whisk and whisk by hand, past the whipped cream stage. No need to aerate, just stir rapidly.

 The butterfat will begin to clump, leaving buttermilk behind.

 Strain through cheesecloth and a strainer; buttermilk will drain through into a bowl below.

 Pick up butter within the cheesecloth and squeeze out any excess buttermilk.

 Rinse under cool water, let drain.

 Clean (or switch) bowl, remove butter from cheesecloth. At this point, you can add salt for salted butter, or a mix of herbs for a compound butter.

 Transfer to wax paper, form into a log and roll up.

 Allow to chill in the fridge. 4 cups of heavy cream will yield nearly 1 lb. of butter, plus about 1- 1/2 cups of buttermilk.

With this batch of leftover buttermilk, I marinated chicken for frying. A buttermilk cake recipe was tempting, as were biscuts.
How will you enjoy your homemade butter? What will you do with the leftover buttermilk?


  1. Mmm. I'll have to try this. Thanks for featuring my butter dish here!


  2. I will certainly give this a go! As for the left over buttermilk, most certainly pancakes! Maybe breakfast for dinner!
    Fun post!!

  3. When I was a girl, my Brownies troop made butter by simply pouring cream into a Mason jar and passing it from girl to girl, each shaking it a few times, while we chatted and sang songs. We later enjoyed the butter on crackers, but I suspect our troop leader kept the buttermilk for herself! :)



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