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Homemade Butter
by
Rocquie
Calificación: 4.0
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%20which%20is%20pasteurized%20but%20not%20%22ultra-pasteurized%22.%20Whipping%20cream%20(30%25%20butterfat)%20will%20result%20in%20butter%20but%20won't%20be%20as%20creamy.%20Ultra-pasteurization%20provides%20a%20longer%20shelf%20life%20but%20regular%20pasteurization%20tastes%20fresher.%EF%BB%BF%3C/p%3E%3Cp%3EWhile%20there%20are%20many%20ways%20to%20churn%20butter,%20I%20opted%20for%20ye%20old-tyme%20electric%20mixer%20method.%20Place%2016%20ounces%20of%20cream%20into%20a%20deep%20bowl%20and%20start%20beating.%20First,%20it%20will%20become%20whipped%20cream,%20but%20keep%20beating.%20Add%20a%20pinch%20of%20salt,%20if%20desired.%3C/p%3E%3Cp%3EIf%20your%20mixer%20comes%20with%20a%20spatter%20guard,%20use%20it.%20If%20not,%20drape%20a%20kitchen%20towel%20around%20the%20bowl.%20Once%20the%20butter%20starts%20forming,%20it%20will%20start%20splashing%20madly.%20I%20am%20NOT%20exaggerating%20here.%20Once%20the%20butter%20has%20completely%20separated%20from%20the%20liquid%20and%20formed%20into%20a%20mass,%20you%20are%20finished%20beating.%20Strain%20the%20butter%20and%20pack%20it%20into%20a%20crock%20(aka%20ramekin)%20or%20other%20container.%3C/p%3E%3Cp%3EThe%20liquid%20that%20separates%20out%20from%20the%20butter%20is%20buttermilk.%20Save%20it%20for%20baking.%20I%20poured%20mine%20back%20into%20the%20cream%20carton,%20labeled%20and%20dated%20it.%3C/p%3E%3Cp%3EFrom%20my%20pint%20of%20heavy%20cream,%20I%20yielded%20about%208%20ounces%20each%20butter%20and%20buttermilk.%3C/p%3E%3Cp%3EEnjoy%20at%20the%20table.%3C/p%3E){kind=link}