The taste of store bought butter lately has inspired me to make my own.
No...I didn't use Mother b's butter churn.
Although Mr. b can recall doing a lot of hand cranking with it as a boy.
You can find recipes for butter with detailed instructions online.
This is the one I used...
1 carrot (optional)
1/4 c. milk (optional)
1 quart heavy cream
3/4 teaspoon salt
(OPTIONAL) Peel and finely grate
a carrot. Heat in small saucepan with 1/4 cup milk until milk is
bubbly. Use a clean cheesecloth to strain orange-colored milk into
the bowl of your stand mixer. Discard shredded carrot.
Pour cream into bowl of stand
mixer fitted with paddle attachment. Add salt. Cover mixer with a
towel–trust me on this one, it will be messy! Turn mixer on high.
Continue mixing, checking on
mixture frequently. It will first turn to whipped cream, then begin
to get grainy and separate into butter and buttermilk, and the
splashing will get much worse. The butter is ready when it sticks in
a clump to the paddle.
Place a colander over a bowl, then
strain the buttermilk off of the butter.
Using your hands or a spatula, press out excess buttermilk
under cold running water until water runs clear. Shape into stick or
ball. Butter will keep covered in refrigerator for up to 4 weeks.
Serve with bread and enjoy!
Super easy with my Kitchenaid doing all the work for me.
I used the buttermilk from my butter to make Ranch dressing.
I could literally drink this dressing, it's that good.