Your Food Processor is the Key to Effortless Homemade Butter

What comes to mind when thinking about butter making might be the image of a person working diligently in a wooden churn for hours to produce a large quantity of product. And while that may be how it was traditionally done, there is an easier way to make butter at home: using a food processor.

The science behind making butter is pretty fascinating. Exploratorium explains the process as “the transformation of a fat-in-water emulsion (milk) into a water-in-fat emulsion (butter). » The cream, where the milk fat resides, is separated from the whole milk and then stirred so that the fat molecules clump together to create a solid mass. The key word here is “stir” – in fact, you may have accidentally made butter starts by over-whisking the cream, because the breakup of the cream is actually the fat clumping together. To make butter simply and intentionally, place the cream in a food processor and let it run until the solids and liquids separate. Remove the solids, form a ball and you have butter! So let’s get into the details of this process.

Read more: 7 Butter Brands You Should Buy and 7 You Shouldn’t

How is butter made?

Cream food processor – H_Ko/Shutterstock

The first step to making butter from scratch is to source the highest quality cream. The better the cream, the better the butter, as it is the main (and often only) ingredient. Pour this cream into a food processor and blend it for at least three minutes. The cream will gradually separate during treatment; stop the machine when pieces of butter form. Strain the butter solids from the liquid into separate bowls. This liquid is buttermilk, so save it for another use (it can be stored in the refrigerator for up to two weeks).

Add ½ cup of ice water to the butter solids and mix them in using a large spoon or spatula. Drain the water and add another ½ cup of ice water, stirring and draining again. This process “rinses” the solids from the butter, so continue until the water runs clear. Continue either by hand or in a food processor. If using the food processor, wipe out the bowl and blades, return the rinsed butter solids to the bowl and pulse until they form a ball. Then place this piece of butter in cheesecloth or a clean cloth and squeeze out as much liquid as possible. This helps it last longer and improves its texture. Place the butter in a container, then store it in the refrigerator for up to three weeks or nine months in the freezer.

Ways to Increase Homemade Butter

Herbed compound butter on a wooden board

Herbed compound butter on a wooden board – Ilia Nesolenyi/Getty Images

If you want to flavor your homemade butter to make compound butter, the options are endless. Whatever flavoring you decide on, this step should be added to the butter and kneaded until evenly distributed before forming the stick.

The classic flavor is of course regular salted butter, and for the above amount of butter, about half a teaspoon will do. Beyond that, there are tons of flavored butter recipes to explore. Adding several roasted garlic cloves will give you instant garlic bread when spread on toast. A tablespoon of finely chopped fresh herbs kneaded in butter makes it the perfect companion to a homemade steak. Or flavor butter with a teaspoon of ready-made spice blend like Old Bay to easily enhance a sandwich.

If you want to go in a sweet direction, mix in a teaspoon of sugar instead for a simple sweet twist. Want something fancy? Consider adding a few tablespoons of berries with a pinch of warm spices like cinnamon and nutmeg to create an instant tart vibe, or a tablespoon of citrus with a touch of honey to add a touch of sweetness to your breakfast.

Read the original article on Daily Meal.

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