Homemade Organic Butter

Making butter is… like moving a hot knife through butter: simple, smooth, and very, very easy. If you haven’t done this yet, go out today and buy a pint of heavy cream, and then spend 10 minutes to make your own butter. It’s incredibly simple to do, and it tastes wonderful! 

Number of Servings: 48

Ingredients:

• Organic Heavy Cream -- 2 Quarts
• Himalayan Pink Salt  (Optional)

Directions:

• Leave the cream out for a bit so that it warms to 50F or so.

• Pour the cream into the mixer with a whisk attachment. Put a cover over the mixer, so you don’t splatter cream all over your kitchen. Alternatively, you can pour the cream into a jar you can shake. (This will take longer, but your arms will get a good workout, and you can make it a family project.)

• Mix on medium-high for 5-7 minutes. For once in your life, you get to over-whip cream! When the butter has separated from the liquid, you’re done mixing.

• Strain the butter into a bowl, making sure all the liquid runs out. Then set aside the liquid. (That liquid is homemade, fresh buttermilk!)

• Rinse the butter with water to remove any excess liquid.

• Knead the butter with a spatula to bring together the curds. This doesn’t take long – a minute or two. If you want to salt your butter, now is a good time. (We prefer to have unsalted butter, which gives us more salt control when cooking.)

Note:
Save the butter in a sealed glass container in the fridge, and use the fresh buttermilk for pancakes or homemade biscuits!