July 11. Start out with organic heavy cream:
Whirl in the mixer
until the solid and liquid separate
Pour out the liquid (this is now BUTTERMILK, which you can use in other recipes like pancakes and scones, etc.)
Mix the solids with some organic expeller-pressed canola oil (to the consistency you desire) and a bit of salt (just the teeniest bit!)
There you have it: yummy golden butter from your mixer, no preservatives, no artificial coloring, nice and spreadable, perfect on toast and everything else, half the cholesterol of regular butter! (You can also use this mixture, sans the salt, in cooking.)
For a fun activity for the kids, nix the mixer and use a large jar with a lid instead — the only thing you need to do is SHAKE-SHAKE-SHAKE (smaller hands may need help, and a soft surface for the jar to land on in case they drop the jar LOL). Patience is the key if you choose this route — sometimes it takes a while to get those solids and liquid to separate, but their excitement when it happens is priceless!
It’s a nice history lesson too on “butter churning”. Laura Ingalls Wilder’s mom colored their butter using carrots.
Edited: You could also make cultured butter — a bit more involved but satisfying nonetheless — by following the instructions here, from Jonathan White.
cool!
You could also put alittle culture in and get european style cultured butter!
hi clare! yes, i like making cultured butter too, with stonyfield yogurt as my starter (though it’s more work, so is done rather rarely here). i’ve added another link to the post that covers this. thanks!
Wow! I don’t think I’ll have the patience for this. But that’s amazing, what you did! And it looks good!
hi stef! my kids’ teachers put a clean all-wood clothespin in the jar before they shake shake shake…maybe speeds up the separating?? they do love making this luscious butter.
i love the idea of making both butter and buttermilk at home! (mas mura pa…)
That’s pretty neat 😀
And that looks really yummy. I dont have a mixer yet but I think I have to buy one soon 😀
You made butter! That’s so wonderful! And you made it sound so simple too 🙂 But where could I find organic expeller-pressed canola oil? Can I use regular canola oil?
Yes, Joey, you can use olive oil or any kind of oil you like:)
Hi Stel, you can also use a marbles — I think the solid helps to agitate/speed things up a bit, but my 9-year old has done it with just the jar — I think the principle is similar to using a tennis ball when you put down comforters through the dryer.
ToniNo patience required at all, Toni, except when you’ve got little kids who can’t wait to get a taste LOL!
Jeanny, a mixer makes short work of it, but you could also use a blender or food processor, or the jar. Though of course you’d want the mixer for other fun things.:)
What an excellent idea – and since we have the exact same mixer, I have no excuse not to try this!
hi Teacher Stef! 😉
I always learn something when I come this way.
And I thought buttermilk is made by adding something to sour it!
How’s the new oven? (or is it a new cooker)?