||01-02-2013 07:13 AM
Wow making my own butter
So on low carb I go through alot of butter (I love it)! I have a hard time finding "no salt added" and organic butter without paying an arm and a leg so I tend to just buy the butters that are on sale to keep the price down. I love to experiment with different recipes and making things from scratch so I know exactly what is in them. So I was at my sisters house on the weekend and she was making butter! So of course I had to know how being that I LOVE butter so much. Organic 35% cream.....thats it!! She uses her kitchen aid mixer, poors the cream in lets it mix away. A shield gaurd is recommended as it can get messy when the fat(butter) seperates from the butter milk. Plastic wrap and tea towel can be used to cover also. In about 20 minutes she had creamy yellow butter with nothing added, I even found the butter to be slightly salty naturally. Once done poor the butter milk in a glass jar and refridgerate (it tastes great), and rinse the butter in COLD water to remove any excess butter milk to prevent it from going sour. Squish butter in small tupperware containers. Place in fridge or freeze (good for a couple weeks in the fridge). Not sure how much money this will save (if any) but the taste is amazing and the peace of mind is enough for me. This is likely not new to alot of people but it is to me so I had to share, especially with a group that loves butter as much as me :) I don't have a big mixer so I have read that a food processer can work also so that is what I am going to try. There are lots of videos on line that explain the process more detailed but I can't wait to try this.