A couple of weeks ago I showed you four things to make in your blender that you probably hadn’t tried before. Since that time I keep trying to come up with NEW stuff to try. Last week I needed to make up a new batch of laundry detergent and almost cried at how quickly and easily my new BlendTec did the job! It was amazing! But you don’t have to have a fancy, schmancy blender to make this “recipe”…you actually don’t need a blender at all! But it does make it a lot easier and faster!
I haven’t attempted to make butter since I was in kindergarten. But it obviously made a big impression on me…because I can totally remember taking turns shaking that jar just as hard as we could for what seemed like HOURS! Then when it was FINALLY butter, we spread it on saltine crackers and I recall thinking it was the best butter in the whole world! 🙂
Even at the tender age of FIVE I recognized how much better stuff is when you make it yourself! Butter is no exception!
I must confess…I do love butter! The hubster is fond of saying, “Would you like a little bread with your butter?” Wiseguy! 😉 So I was excited to try this and at the same time a little concerned that it wouldn’t turn out and I would be devastated! lol. I take my butter very seriously.
I decided to just go for it. It’s funny….for such a SIMPLE recipe…it’s somewhat involved. But by no means DIFFICULT! It just takes a few steps more than just pouring cream into a jar and shaking. (Although that will work too…it just won’t taste as good and it won’t last long.)
Here is what you will need:
- 1 cup heavy cream
- ice water
Yep. That’s it. Oh yeah…and a blender (at least for this version.) Oh, and something to strain the butter/buttermilk. But THAT’S it.
You want to start with the cream at room temperature…it will go a lot faster that way. Pour the cream into the blender. Add salt to taste if desired. I used about a 1/4 teaspoon.
Blend on medium-high speed for 3-5 (or more) minutes. How long this step takes will be highly dependent on your blender. It could take up to 10 minutes in an older blender. Just keep an eye on it and when the butter starts to separate into butter and buttermilk stop the blender.
Let the cream sit for a minute or two as the butter rises to the top. Pour the buttermilk off into another container.
This next step is highly controversial in the butter-making world…to RINSE or not to RINSE! Rinsing the butter is supposed to make it last longer without spoiling (which is a good thing), but MY experience with butter is that it really doesn’t last that long around our house. Especially when you’re just making what is essentially one “stick”. But I decided to play if safe and did the rinsing thing because it’s really not much more work. All you do is add cold water to the blender and pulse for few seconds, then drain the water. Repeat this process until the water runs clear. Mine never really ran CLEAR, but after 6 or 7 times I figured that was good enough.
Spoon butter into a strainer to drain. At this point you can pack your butter into molds or form it into a log like I did. Stick it in the refrigerator to chill.
While it’s CHILLIN’….I’m going to share a chef’s secret with you!
Like I said earlier…I love butter. One of my very favorite things is cold butter on fresh, warm, crusty bread! This is a treat that’s usually reserved for when you go to a nice restaurant. But I am going to tell you how those nice restaurants do it! A friend of mine who is a chef told me this about 5 years ago and it is one of the best kitchen tips I’ve ever gotten!
Take your loaf of french bread, or whatever is your fave, and quickly run it under cold water. Don’t SOAK it, but make sure all of it is wet. Then place it in a 350 degree oven for about 10 minutes. It will come out crispy on the outside and warm and soft on the inside!
Just PERFECT for slathering with fresh, homemade butter! 🙂
- 1 cup heavy cream
- Ice water
- Start with the cream at room temperature. Pour the cream into the blender.
- Add salt to taste if desired. I used about a 1/4 teaspoon.
- Blend on medium-high speed for 3-5 (or more) minutes.
- Let the cream sit for a minute or two as the butter rises to the top. Pour the buttermilk off into another container.
- Add cold water to the blender and pulse for few seconds, then drain the water. Repeat this process until the water runs clear.
- Spoon butter into a strainer to drain. At this point you can pack your butter into molds or form it into a log like I did. Stick it in the refrigerator to chill.