You Butter Make This!

Move Over, Paula Deen!

It's Time To Make Butter!

This past Easter, my brother brought a homemade cheese bread and Parmesan Chive Butter to our family picnic, and Ohhhh My Goooodness were they awesome and super yummy!! Haven't made your own butter before?! It's extremely easy, and I ain't buying it anymore! Here, lemme show ya!

Let's Do This Thang!

Zee Equipment:

• Hand Blender: I used a Cuisinart Hand Blender that I make my smoothies with, but you can use: a Hand Mixer, Blender, Churn for the ol' timers, or put your kiddos to work, and simply shake your whipping cream in a Mason Jar (just takes longer and some muscles)!!
• A Mixing Bowl or Stainless Steel Mixing Cup

Zee Ingredients:

• 1 Pint of Organic Heavy Whipping Cream
• Salt (No salt for Unsalted Butter)

Now, How Do I Make This?!

Step 1: Pour the heavy whipping cream into your container.

Step 2: Next, we will separate the fat to make butter! Begin blending on low-medium speed until your whipping cream thickens and turns into butter (about 5-10 minutes).

Step 3: After the cream thickens, you will see a leftover liquid known as Buttermilk or the milk of the butter-MIND BLOWN! Pour the buttermilk into a Mason Jar for storage (I didn't have that much). You can save your buttermilk to make Buttermilk Biscuits or Buttermilk Pancakes- YUMMY! It's all butter, babyyyyy!

Step 4: Scoop your butter into a bowl to remove the excess buttermilk. Start by pressing your butter with a spoon to squish out any remaining liquid. When you can't remove anymore liquid, take cold water and pour over your butter to rinse the remaining buttermilk out.  Repeat the process.

Step 5: Add any infusion ingredients such as: salt (for longer storage and a stronger flavor), chives, onion, garlic, Parmesan cheese, honey, etc.

Step 6: Press your butter into a container of your choice. I suggest using a Mason Jar or a Ramekin.

Infuse Your Butter, Babbbbby!

Get creative and make all different types of butter- salty and sweet! You can make a variety of different butters such as: Honey Butter, Chive Butter, Onion Butter, Garlic Butter, Parmesan Garlic Butter, Cajun Butter, Strawberry Butter, Salted Butter, and Unsalted Butter.

*I prefer the tasted of Unsalted Butter, but add salt to your butter for a longer shelf-life and a stronger salty flavor.

And Voila...

I suggest freezing your butter in Mason Jars for proper storage or leave in your refrigerator for fresh sweet cream butter! 

As Always, thank you for reading my blog! 

Spread the buttery word and eat this recipe up!

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