A Bit about Butter

Butter is made by churning fresh whipping cream to separate butterfat from buttermilk. It is a simple process and only requires your Dairy Churner plus heavy whipping cream.

Steps to Making Sweet Cream Butter Using 2 quart (8 cups) of well-separated heavy cream makes about two pounds of butter and a quart of buttermilk.

Step 1: Prepare for churning: 1. Wash your Dairy Churner in warm soapy water, rinse and dry thoroughly. Heavy whipping cream should be allowed to “ripen” (left to sit in the refrigerator) for about five to seven days, which will improve its taste and make it easier to whip. 2. Before whipping, leave the cream in room temperature (60-70°F) for at least 12 hours.

Step 2: Churning your butter: 1. Pour (8-12 cups) of heavy cream into your churner and turn the crank rapidly and watch as the cream goes through three states. The first stage is whipped cream, which is similar to what you’d get if you simply beat the cream by hand for a few minutes. 2. The second stage is stiff whipped cream, which is thicker than regular whipped cream and is the final stage before the buttermilk separates from the butter. 3. The third stage is when the butter and buttermilk separate. As the butter begins to separate continue to turn for 15 to 20 minutes. Gradually churn slower as the separation takes place and as distinct pieces of yellow butter begin to form. You will hear a louder slopping noise and feel the lumps bumping against the paddle.

Step 3: Cleaning and rinsing your butter: 1. Use a colander, or strainer, to pour off the buttermilk. You may save the buttermilk as it’s great for making biscuits or pancakes. 2. Once the buttermilk is separated, refill the jar with ice water in an amount equal to the amount of buttermilk you removed (usually about half as much as the total volume of cream you started with). Continue churning to wash the remaining milk from the butter (make sure to remove all the buttermilk, as any left in the butter will make the butter turn sour). 3. Pour off the water and repeat until the water is clear. For best results, let the butter sit for several hours then repeat the process. 4. Knead the soft butter with the butter paddle in a mixing bowl for ten minutes. Press lightly to remove the leftover milk. Pour off the milk as it appears.

Step 4: Flavoring your butter (optional): 1. For salted butter, sprinkle 1 teaspoon of sea salt over your butter and use your paddles to mix. Taste your butter to make sure you are happy with the flavoring and then continue to use your butter paddles to mold into a square shape.

Step 5: Storing your butter: Once you have molded your butter into shape, store it in wax paper or a butter dish. Place in the refrigerator until ready to use, and consume within two weeks.