My Granny churned her own butter from the milk she got from the family cow. Recently on my Pinterest, I started seeing “How-to’s” for making your own butter. Several of the pinners had their own cows that they milked. Obviously, I can’t own my own cow where I live (my landlord might not like it being in my backyard) so I started researching how I could make “healthy” butter at home and found that you can use heavy whipping cream.
I didn’t want to use whipping cream that had a lot of preservatives but wanted to use organic whipping cream. I also didn’t want to add color to make the butter yellow. I chose Organic Valley Heavy Whipping Cream because Organic Valley farmers never use antibiotics, toxic pesticides, synthetic hormones or GMOs. Organic Valley had a recipe for making butter that did not call for adding salt or food coloring. Here’s why according to Organic Valley’s website: “In the summer, when the cows are fed primarily on pasture, the cream contains more beta-carotene giving the butter a deeper yellow tint. In the winter, when the cows eat more stored forage, the milk contains less beta-carotene, causing the butter to have a lighter yellow color.”
Here’s how it turned out! (WARNING: THIS POST MAY CAUSE A SERIOUS DESIRE TO MAKE YOUR OWN HEALTHY BUTTER!)
Here’s what you will need to make your own homemade butter:
That’s right! All you need is a food processor and a pint of Heavy Whipping Cream. Unless you only want to use part of the Heavy Whipping cream, you really don’t need the measuring cup.
Step 1: Make sure your food processor is clean. If you can’t remember the last time you used your food processor, wash the blades, container and lid. It had been a long time since my food processor had been moved from the shelf it was sitting on.
Step 2: After you securely attach the container to the food processor base and place the blade in the container, open the carton of Whipping Cream and pour into the food processor container.
Step 3: Place the lid on the food processor and turn on high.
Step 4: Your homemade butter is “churned” when you see two products in your container — the butter and a thin liquid that is buttermilk. You can save the buttermilk to add to pancakes or biscuits.
Step 5: Remove the solid into a clean bigger bowl and wash the butter under cold water until the water coming off the butter is clear. Use a spoon to mash the butter while the water is running over it. Move the butter around under the water. After the water runs clear, drain the butter. Line the drainer with cheesecloth or paper towel. I used paper towel and the butter didn’t stick to it and came off just fine. If you do not get all the buttermilk washed off the butter, the butter can go rancid fast.
Step 6: Place your butter on a piece of plastic wrap and shape. In this step, you can add flavors to your butter — chives, garlic, etc. Knead any added flavors into the butter. Most recipes call for salt but we are on a “reduced salt” diet so we left the salt out.
Step 7: Wrap in the plastic wrap. I also wrapped it in a piece of parchment paper. Write the date that you made your homemade butter. Refrigerate.
I can’t wait to try this butter. It tasted so good when I sampled it!
Disclaimer: The Frugal Housewife was not compensated in any way by Organic Valley. The opinions expressed by The Frugal Housewife are expressly her own.