Tuesday, August 18, 2009
Oh. My. Stars. I may never buy butter again. You will never taste a more creamy, perfect tasting pure butter than this. Okay, I will probably keep buying butter because I'll be frank-- it was a lot of work to make this butter. It looks easy when reading it; you just pour the cream into a jar and shake. But you have to shake it for 20 minutes. My arms are now numb.
I stumbled upon the recipe here and instantly got up and went to my fridge and grabbed some heavy whipping cream and a jar and shook for 25 minutes while watching America's Got Talent (they think they have talent? I don't see anyone whipping up their own butter on that show!). Thank goodness I had something to watch while I shook and shook and shook and shook and shook and shook and shook and shook, because that would have been a loooong 20-25 minutes! And just a hint... when you feel your tooshie cheeks shaking and jiggling, you know you are shaking it hard enough!
1. Fill about half of a large mason jar or other sealed container with heavy whipping cream and then tightly close the lid.
2. After sealing the container, shake it for 10 to 20 minutes (mine took 20-25 minutes). You'll notice that the cream accumulates bubbles and gradually becomes less viscous. The cream will separate into a ball of butter and thin buttermilk, at which point the contents of the jar will be easy to shake back and forth again (this was at about 23 minutes for me...I thought it would never happen!)
3. Once the butter clump forms, you will see it separate from the buttermilk.
Strain the buttermilk into another sealed container for a yummy baked treat of your choice later.
4. Add salt to the butter as desired and refrigerate the buttermilk. Buttermilk left in with the butter will cause the butter to go rancid quickly, so pat dry the butter, within reason. Store in an airtight container in the refrigerator.