In my original blog I just intermingled the recipes I mentioned in the blog. Many found this hard to follow. So in an effort to make the blogs more user friendly I am posting all the recipes and how to's for all the blogs here. I hope you like this new format. -Jan `

Wednesday, October 16, 2013


1 cup heavy cream

ice water

3 whole ice cubes, cracked

While you may splatter some using this method but it does make the creamiest butter. You
could also use an egg beater or wire whisk, and the Hulk's muscles to do it. You will get the
highest yield for your cup of cream with this method.
Chill your bowls and beaters first to help speed along the process.
In a deep mixing bowl; beat at medium high speed until the cream separates and becomes
crumbly looking. When the buttermilk forms lower the speed of the mixer to avoid splatters.
When the buttermilk forms drain it off and reserve for use in cooking later.  Refrigerate the
buttermilk. With this method you should get

about 3/4 cup.

Replace the buttermilk with 1/2 cup ice water.

Mix at a load speed until the liquid is cloudy.

Drain and discard this liquid.

Put the butter in a clean bowl, add the remaining

1/2 c ice water.

Press out the remaining buttermilk by using a

spoon to press the butter against the side of the

bowl. Discard this liquid as well.

Additional pressing to remove air bubbles and

the last possible liquid can be done by putting

the butter in a sieve and quickly uusing the back

of a wooden spoon or a rubber spatula to press

out the air bubbles. If the butter begins to melt

doing this place the the strainer quickly in ice

water to firm back up and then continue.


Advantage to this method is of course that it fast

and no splatters, but you may loose some in

volume. The resulting butter is identical in taste

to the mixer butter, but is closer grained and

whiter in color.

Pour cream into blender container. Blend at

medium -high speed until stiff and whipped, then

continue to do so until the cream becomes
Made from scratch lucious homemade


You will be amazed at the difference

in taste from commercially made

Per Serving (excluding unknown

items): 821 Calories; 88g Fat

(94.5% calories from fat); 5g

Protein; 7g Carbohydrate; 0g

Dietary Fiber; 326mg Cholesterol;

91mg Sodium. Exchanges: 1/2

Non-Fat Milk; 17 1/2 Fat.
greasy and separated.

Turn off blender, add 1/2 c water and 1-3

cracked ice cubes. Blend at high speed for

about 2 minutes or until the crumbly looking

butter separates from the liquid.

Drain the liquid off using a sieve. Discard the

liquid. Rinse out the blender and return the

butter to it.

Add 1 cup of ice water. Blend briefly, drain off

the cloudy liquid. Repeat this step until the

drained water is clear.

Press the butter in the sieve as described above.


Because the food processors whirl so fast they

tend to heat up and melt your butter, so work

quickly using a chilled processor basket and


Whirl the cream until the butter forms. Drain the

buttermilk and reserve it for cooking.

Replace the buttermilk with 1 cup of ice water

and 2-3 ice cubes. Then proceed as with the

blender. Discard all buttermilk/water mixture.


You use the same steps for this process as

previous described for the electric mixer. Only

you shake the heck out of the jar for a LONG

(arough 20 or so minutes) period of time. .

Which, if you have kids you need entertained,

this can be a great way to do so. Be sure and

start with a sterilized jar with a tight fitting lid.

Then put the kiddos to work, shaking, rolling and

dipping the jar back into a bowl of ice water if the

butter starts to melt with all those hot little hands



Just add salt to taste after you have done the

final pressing of the butter.


Say you have a recipe that calls for unsalted

butter and all you have is salted. You can simply

rinse the salted butter several times and the salt

will come out of it.


After you make your butter and it is slightly soft

you can make butter pats in your favorite shapes

by using candy molds and refrigerating for a

short time.

No comments:

Post a Comment