Saturday, November 06, 2010

buttermaking


I had some heavy whipping cream left over in the fridge and I was baking a cake Wednesday night so I thought I'd do something with the cream and I left it out on the counter for an hour or so to warm up. I remembered Stingray's post on making butter, and always wanted to try that. My mom told me when she was a kid, they'd make butter in a quart jar, just tossing the jar from hand to hand. I couldn't find a clean jar with a lid I trusted, so I put the cream in a ziploc container (green with silver sparkles).


I sat at the computer and chased links and watched videos as I shook the container. Fairly quickly, it seemed to become whipped cream and just seemed thick and like there was barely movement in the container. After I'd been shaking it for about a dozen or so minutes, I noticed that it went back to liquid form and was super-sploshy. I kept shaking it for a few minutes before I realized I had butter in the bowl.


This butter is super-creamy and very smooth, very sweet. I took a poppy-seed cake to work Friday and the butter, too, and people oohed and aahed over it.


I'm just wondering about its efficacy in baking-- would it be better or not as good as the hyper-processed, regular product we get from stores? All I know is the next time I have a party, along with an array of stinky cheeses, there will be a sizeable bowl of fresh butter. Yum!

9 comments:

falnfenix said...

i read another blog regularly, and she uses her homemade butter in baking. i say give it a try! at worst, it doesn't work...you can always make more. :)

Old NFO said...

Fresh butter is EXCELLENT! :-)

On a Wing and a Whim said...

Fresh butter is awesome for baking - especially in a recipe that uses the buttermilk you've also just made!

I bet your mess was a lot easier to clean up than mine! I used the kitchenaid, and spatters went high and wide...

Barbara Bruederlin said...

What a fantastic idea. I can imagine that is it far superior to the salt-laden stuff from the supermarket. Very clever, you are!

Rabbit said...

When we were working on a mocha granita recipe I thought "Hey, whole milk is good, heavy cream must be better!". An hour later, the machine produced a chocolaty,coffee-like frozen drink with...huh...frozen butter globules. Didn't go over well.

drjim said...

I helped my Mom make butter once when I was a mini-kid. I was disappointed it didn't *look* like the store-bought stuff (it wasn't yellow like butter was *supposed* to be), but it sure tasted good on her home-made bread!

I.M.Deluded said...

Forget the 'salt laden' comment. Fill it with sea salt flakes and serve it with a baguette and those pretty little two-tone radishes a la francais. Best dish in the world

On a Wing and a Whim said...

dr jim - you can make it yellow by adding carrot juice from shredded carrot to the cream before shaking. (Thanks, Laura Ingalls Wilder!)

John Peddie (Toronto) said...

An old-fashioned Mixmaster and a big mixing bowl worked like a charm.

Add whatever "extra" (garlic?, honey?fruit?)you want.

When done, there will likely be a small amount of water left on top.

Just pour it off, pat the butter into a brick-like shape, and Volia!

Fun, creative and healthy.

Bit of boiling water poured over the beaters and into the emptied bowl will speed the clean-up.