Making Home-made Butter

As you know, I am a fan of anything homemade! Working from home means my time is very flexible and I can do what I want at any time of the day.

A few days ago, I chanced upon an article which teaches us how to make sea salt and honey ice cream with no machines needed! The recipe sounded really simple and easy to follow, it only requires us to mix whipping cream, condensed milk, honey and sea salt, for some delicious homemade ice cream!

Who could resist that!

And so, with the first opportunity I had, I grabbed some whipping cream from the fridge and excitedly set out on my quest.

An attempt gone wrong

As you can predict from the title of this post which I aptly named making home-made butter instead of home-made ice cream, my attempt flopped!

I was happily whisking the cream, bubbles formed, and I started seeing the stiff peaks, but I decided to mix it just a little longer thinking that that would mean more bubbles and more ice cream...but I was wrong!

What happened next was, clumps of yellowish solids started appearing and whitish liquid started separating from the yellow clumps. What I did not know then was that the yellowish clumps was actually butter and the whitish liquid was buttermilk!

Not knowing what to do, I immediately consulted my best friend, Google.

That was when I discovered the world of home-made butter!

I realized that I had just made some high quality home-made butter and the next step I needed to do was simply to 'wash' the butter from the buttermilk and the butter was ready to be stored and eaten!

Even though my ice-cream making attempt flopped, I learnt how to make butter, and this is what I would like to share with you all today. ;)

So how do you make home-made butter?

Ingredients:

• Any amount of cream- depending on the amount of butter you want

• (make sure it has at least 35% fat content)

• Sea salt (if you want your butter salted)

Steps: 

1. Whisk the whipping cream until you see yellow clumps separated from the milk. 

2. Drain the buttermilk. 

3. Wash the butter by adding iced water to the butter and rinsing it such that all milk is removed from the butter. 

4. Drain iced water, using a metal or wooden spoon to squeeze out all excess water. Rinse again, ensure water is no longer cloudy. (The better you wash it, the longer you will be able to keep it) 

5. Store the butter in a plastic container. Keep butter for up to 1 week in the fridge. 

6. The by-product, which is the buttermilk, can be directly drank or used for cooking or baking. I drank the one I had and it tastes just like milk.

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The butter I made tasted heavenly! It taste so light and melts the moment it touches my mouth. Somehow things you make yourself tastes better, probably because it's made with love.

Now I will think twice about getting store-bought butter. Why waste the money when you can make your own butter (which tastes better!) and so easily?

This is kind of an accidental discovery so I was not prepared and did not take any photos, but the next time I make it, I will definitely take some photos to show you the process!

Let me know if you have tried this recipe and how it is!