Today, I want to share with you how to make homemade butter.
So many people asked me about how to make homemade butter which I have shown in the last video.
I will show you how to make “Whipped Honey Butter” as well. Whipped honey butter was seen in my Fluffy Pancakes video, and this is also I have received so many requests.
Homemade butter is so easy to make, you can use your leftover heavy cream from the fridge.
Let’s get started it!
＜ingredient＞yields 150g butter
300ml heavy cream ※40% of milk fat
What we do is basically separate butter fat from the heavy cream.
1.Pour the heavy cream into mixing bowl. Start whisking on low, to avoid splattering all over. When it thickened a little bit, increase the speed to medium. After 2 to 3 minutes, it forms stiff peaks. Continue whisking. When you see the separation occurring, stop whisking.
It takes 4 to 5 minutes from start to finish.
2.Next, drain off the buttermilk from the butter. Drain the buttermilk and butter into cheesecloth-lined sieve set on a bowl. Put a medium size bowl filled with icy water on top of the butter, to separate any moisture from the butter.
Let it sit for 1 to 2 hours.
The reason for doing this is because butter with high water content is not going to last long. Pure fat butter lasts long but what I want here is a kind of intermediate. Leave some content of buttermilk to make fluffy butter.
If you want pure butter, squeeze out all the buttermilk. If you want a really pure butter, you can wash the butter in icy cold water. I don’t do this because I want fluffy butter which is not sold in the store.
Don’t throw away the buttermilk, you can use this liquid what ever recipe which calls for buttermilk.
You can also do this procedure with your hand mixer in small amount of heavy cream.
＜Plain homemade butter＞
For fluffy homemade butter, whisk until fluffy with your hand mixer. Add salt if you wanted to. Perfect for fluffy bread or go ahead serve with baked potato on upcoming Thanksgiving dinner. This will last for 3~4 weeks in fridge.
You can freeze it for 6 month.
＜Whipped honey butter＞
For whipped honey butter, simply add 1 tablespoon honey to 50 to 60 g butter.
Whip until evenly mixed and fluffy. Transfer to a ramekin, store in the fridge. This will last for 3 to 4 weeks. Perfect for fluffy pancake!
＜ Jam butter＞
Mix homemade butter with your favorite jam.
I used my homemade plum jam, the taste is on sour side. It matches with the flavorful butter. I like to serve with toast, scones and popovers.
Give it a try and let me know how you like it!