From the story: From Sofa to Saucepan: The Unlikely Path to Becoming a Condiment Maestro.
This butter recipe stands out for its simplicity and purity. The difference in taste compared to store-bought butter is strikingly apparent. Once you’ve experienced the distinction, it’s highly likely that you’ll never want to revert to store-bought butter again. This recipe is perfect on its own or can serve as the foundation for a wide array of butter variations, limited only by your imagination.
Pure Butter Bliss
Equipment
- 1 Electric stand mixer with paddle attachment and mixing bowl
- 1 fine mesh strainer
- 1 butter muslin or cheese cloth
- 1 airtight container
Ingredients
- 2 cups 40 percent heavy cream, cold
Instructions
Chill Mixer and Cream.
- Place mixing bowl and paddle attachment of electric stand mixer into freezer and chill. This should take 15 to 30 minutes. The heavy cream should be chilled in the refrigerator.
Begin Mixing.
- Pour the cold heavy cream into the chilled mixing bowl. Attach the paddle attachment to the stand mixer. If available, add a splatter cover.
Whip the Cream.
- Begin mixing cream on low speed in order to avoid splattering. Gradually increase the speed to medium-high as it thickens. Whip the cream until it transforms into whipped cream. This usually takes around 5 to 7 minutes.
Butter Separation.
- Continue mixing, and you'll observe the whipped cream starting to separate into butterfat and buttermilk. The sound of the mixer will change as this separation occurs.
Strain the Butterfat.
- Once you observe clear separation, stop the mixer. Position a fine mesh strainer over a bowl and pour the mixture through it to gather the butterfat. Gently press the butterfat with a spatula to extract all the liquid into the bowl. The resulting liquid is buttermilk, which you can either discard or bottle for use in other recipes.
Ice Rinse.
- Now, fill a bowl with ice cubes and cold water. Take the collected butterfat and place it in the ice-cold water. Gently knead and squeeze the butterfat in the water. This step helps rinse off any remaining buttermilk and helps the butter firm up.
Rinse, Drain, and Shape.
- Take the butter out of the ice water and put it in the fine mesh strainer to drain. Press it once more to eliminate most of the water, then knead it as you rinse it under cold water until the water runs clear. Press it a final time to ensure all water is removed. This process removes residual buttermilk and certain water-soluble impurities, thereby extending the butter's shelf life by eliminating excess moisture and buttermilk content.
Form the Butter.
- Transfer the butter to a clean bowl. You can shape it into a block, a log, or use a butter mold for a decorative touch. If you're not using the butter immediately, wrap it in parchment paper or plastic wrap.
Chill and Set.
- Place the shaped butter in an airtight container and refrigerate for at least an hour. This allows the flavors to develop and butter to solidify.
Notes
- The addition of ice water at the end helps remove residual buttermilk and enhances the butter's texture and shelf life.
- Customize the butter by incorporating herbs, spices, or honey during the mixing process.
- Can discard the strained buttermilk or use it for other recipes like pancakes or biscuits or salad dressings.
- Keep the butter in an airtight container in the refrigerator to maintain its freshness.
- Can freeze butter to last longer.
