Making Better Butter

If you’ve never had real butter before, you are in for a treat!

This is the simple method we use. It doesn’t take long and it is so worth the effort!

 

  • Let cow milk sit for approx 12-24 hours undisturbed in the fridge.

 

  • Once you see a good clean cream line, (Ours averages at 25%), use a ladle spoon to scoop off the cream.

 

  • Put it in a separate jar or bowl and let sit for about 4 hours to bring to room temp.

 

  • At this point you have several options, we use a kitchen aid, so that is what I will describe here.

 

  • I pour the cream into my Kitchen Aid, put the whisk attachment on, start it at low/medium speed until it whips the cream into whipped cream.

 

  • You can stop here and have lovely, soft and tasty whipped cream, or just keep whisking and soon that beautiful whipped cream will separate and you will see a yellow liquid, (this is real butter milk), along with little dots of yellow solids.

 

  • Keep whisking, and soon all those yellow dots come together with liquid on the bottom.

 

  • Once this happens, stop the mixer and, with clean hands, scoop out you butter.

 

  • I take mine to the sink. I fill a clean bowl with fresh, cold water and plop the butter in it.

 

  • Take the butter out and message it.

 

  • Plop it back in the water to rinse and take it out again to message.

 

  • Once your water it cloudy, rinse and repeat, do this until there is no more liquid coming out of the butter when you message.

 

  • Put your fresh butter in a jar or bowl with a cover and store it in the fridge.

It’s so much better than anything you can buy at the grocery store

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