OMG…I just churned my own butter. I almost feel like I should grow wide, child-bearing hips and start wearing one of those bonnets like I had when I was a kid and my dream was to grow up (and apparently back in time) and be Laura Ingalls! Hey, I could run through a field of daisies. Sure…I’d probably fall down and make a fool of myself, but until that point I’d look just like Laura Ingalls on Little House on the Prairie and Micheal Landon would be my dad and that guy in the red plaid shirt would play his fiddle and it would be AWESOME!
Of course my method for butter churning probably would both shock and amaze Ma Ingalls. Imagine the time she’d have to sew me more gingham dresses if she only had electricity and a food processor and someone to deliver the cream to her house! Why she’d probably be a blogger and she’d make the rest of us all feel inadequate because her blog would be full of beautiful professional looking photos. Don’t worry, because I care I will NEVER post professional looking photos.
So back to the butter. I had seen something on somewhere (probably a blog that made me feel inadequate because I wasn’t home schooling my children while eating clean and churning my own butter in my little house in the wildwood) that making your own butter was easy and kind of funky. Do I need to make my own butter? Not really but since I’m leaning into this clean thing I thought “Make your own butter. You’ll feel like a Real Woman.”
So I ordered some dairy cream be delivered by our local cows (Smith Brothers) last week and realized that I should probably make it into butter before it turned to cheese. So here are the steps I followed.
- I washed my hands. I have five dogs, so that’s always a good first step.
- Got out and washed my food processor.
- I used the small bowl in my food processor and the normal “blade”. You can also use a stand mixer if you’d like.
- Pour cream and if you want salted butter, about 1 tsp salt into the food processor. I did it in two batches since I used the small bowl.
- Turn on the food processor.
- You can hang out and watch it for 7-9 minutes or you could go shoot of a quick blog post. Whatever.
- First it’ll just be cream frothing around.
- Then you’ll notice it thickens into whipped cream after about three minutes.
- Three more minutes and it’ll start to look like you’ve over-whipped whipped cream and it’ll start looking like it’s going to separate. Now you want to watch it.
- Within the next 2-4 minutes the milk solids will separate from the whey and you’ll have this sort of “grainy” looking yellow blob in a bunch of juice.
- Pour the whole thing into a fine strainer to drain.
- Grab the glob of cheese with your clean hands and squeeze a bit to get out any extra whey.
- Warm up a piece of good, homemade bread.
- Slather on some butter. Take a picture because you just made butter! Hallo!
- Add some fresh, raw, whipped honey.
It’ll hang out in your fridge for a few weeks. I am going to freeze one of mine. I will double wrap it in plastic wrap and put it into freezer bag so it won’t get that funky freezer flavor on it.