You don't need a churn to make butter. You can do it THIS way using a hand whisk or an electric mixer at slow speed. In the summer, churn your cream at temperatures between 52 and 60 degrees. In the cooler seasons, try for between 58 and 66 degrees. The length of time it takes for churning and eventual texture of butter depends on bringing the cream to these temperatures ranges. You can adjust the temperatures by placing the cream container in a water bath of the correct temp.
Beat or whisk the cream with a steady regularity. Continue beating until part of it turns butterlike (sudden, hard texture) with liquid (buttermilk) in the bowl. This happens after about 15 minutes. Pour the buttermilk out (you can save it to use for something else) and add cool water, beat gently some more, drain again.
When the butter beads are completely washed, add a small amount of salt. (1/4 tsp. of sea or kosher salt to lb. of butter). If you are only making a tiny bit, you don't have to salt it because it will be consumed quickly with no spoilage. Beat the butter on a flat surface (marble top or clean counter) Use a rolling pin or flat meat tenderizer large wooden spoon to press out ALL the water you can. Do not use any plastic in the above steps. Do not store in plastic. Use a glass jar or a wooden box. Plastic will greatly affect the taste.The whole process takes about 30 minutes, no matter how much cream you use.
By MasterMom from Hutto, TeXas
How PIONEER-y of you! Thanks for the great lesson. Sounds yummy and a GREAT project to do with the kids! (11/13/2007)
Are you saying we can do this with can cream? If so let us know. Thanks Shonda (11/14/2007)
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