Butter is a good fat and it's so easy to make! Once made you can flavor it any way you like or leave it plain.
|Butter remains after I pour off milky liquid|
Heavy Whipping Cream (Don't use ultra pasteurized)
Pour your cream into the blender but only fill half way up. I used my Vitamix on high speed. There may be times you'll need to stop the blender and stir the whipped cream back down. It didn't take long until I had thick globs of butter at the top of the mixture. I poured the milky liquid through a strainer into a bowl and put the butter back into my Vitamix. Because I removed the fat from that milk I added the milk back into my milk bottle to be used to make yogurt later.
Cold water was added to the butter in the Vitamix half way up the blender jar and blended on high for a minute. I poured the cloudy water out over a strainer into the sink. It's important to rinse the butter. I repeated the process twice more.
|Fresh plain butter - unsalted|
There will be water trapped in the butter and my way of working it out is to first put the butter into the fine mesh strainer and roll it back and forth by tilting the strainer while letting it drain. I do this over a bowl. Dump the water out of the bowl and put the butter into it and using a spatula, gently press the butter against the side of the bowl removing more water and draining it. I've also used cheese cloth to remove the water. You'll find what works best for you.
Once you're done, put the butter into a glass or stainless steel container. You can add a little salt at this time and work it in with a spatula if you like.
Or, you could make Vanilla-Honey Butter. I added 1/4 cup of Vanilla-Honey to my butter and used a spatula to work it in and then put it in the refrigerator. You can see the beautiful vanilla specks in my glorious fresh butter with the lovely vanilla and honey scent and taste.
|Store in Glass or Stainless Steel Containers like this vintage piece. It's called a refrigerator dish and it's got a stainless steel lid as well.|