When it comes to butter there are really only 2 different types we can make, sweet cream butter which is made from high fat or whipping cream & cultured butter which is made from cultured cream. Today we are making sweet cream butter.
In order to make your own sweet cream butter you will need to find the highest percentage fat in the highest quality cream you can find.
This cream can be pasteurized or unpasteurized, homogenized or unhomogenized not, however you will have an easier time using unhomogenized cream but I’ve used both depending on what cream I had available. Homogenized cream will take longer to churn but it is still doable.
You can use cream from cows, sheep or goats, although I’ve personally only used cream from a cow.
You can either salt your butter or leave it unsalted. If you choose to salt it you will need ¼ tsp of salt per 1 quart of cream or 1 tsp of salt per gallon of cream
Watch the video tutorial HERE
Suggested Equipment:
Stand Mixer with paddle & whisk attachment, Mason Jar, Blender or Hand Beaters
Large Bowl
Spatula
Strainer
Plastic wrap (recommended) or storage container
Dish Towel
Measuring Spoon, optional if using salt
Ingredients:
Good quality high fat cream
Salt, optional
Instructions:
Measure out the salt & set it aside
Pour the cream into the mixer, not filling more than ½ way
Using the whisk attachment, whip the cream until it reaches high, stiff peaks
Switch to a paddle attachment & keep whipping until the cream starts to get grainy looking
Place a towel over top of your mixer & keep mixing until the cream breaks & the butter starts to appear
Gather the butter in a clump. Pour out the butter milk through a strainer into a clean mason jar
Using a bowl, run some cool, but not cold water over top. Knead the butter in the water. Dump out the water once it becomes cloudy
Keep rinsing your butter until the water runs clear. The more thorough you are with this step, the longer your butter will last. I like to rinse my butter at least three times
Smear the butter around the bowl, allowing any water to pool in the bottom. Place a towel under one side of the bowl so it has a bit of a tilt which will help draw out more water
Sprinkle the salt over the butter. Using a spatula incorporate the salt into the butter
Allow the salt to draw out any residual moisture by leaving it on the counter for at least 10 minutes. Place your towel back under the bowl
Package your butter in plastic wrap in desired portions. I like to use ½ cups portions
Shelf Life:
Up to 1 year when stored in the freezer when wrapped tightly with plastic wrap
Up to a few weeks in the refrigerator
Up to a few days on the counter
Notes & Substitutions:
Make a compound or flavored butter by adding additional flavoring agents to the butter after you salt but before you package it. Here are a few of my favorites from the book The Healing Garden Cultivating & Handcrafting Herbal Remedies by Juliet Blankespoor
Juniper-Sage —> Spread on sourdough toast, baked potatoes, roasted winter squash or grilled veggies
1 cup salted butter, at room temperature
2 TBSP minced fresh Sage leaves
2 TBSP minced fresh Rosemary leaves
1 ½ tsp finely minced Garlic
10 dried Juniper berries, crushed with a mortar & pestle
1/8 - ¼ tsp coarsely ground Black Pepper
Chive-Garlic —> Spread on toast, grilled veggies or baked potaotes
1 cup salted butter, at room temperature
2 TBSP finely minced fresh Chive leaves
3 TBSP fresh Chive flowers, omit if you can’t find them & add some more chive leaves instead
1 TBSP finely minced Garlic
Cranberry-Orange —> spread on roasted turkey or chicken, toast or waffles
1 cup salted butter, at room temperature
½ cup finely chopped fresh or thawed Cranberries
1 TBSP evaporated cane juice or brown sugar
2 tsp grated Orange zest