The Benefits of Homemade
With all of the talk of the hazards of fat and
cholesterol one would think to steer clear from all fats. In all reality,
however, natural fats – not processed fats - are an essential part of our diet.
The body uses fat as an energy source. It is also necessary for the
transportation and absorption of fat-soluble vitamins A, D, E, and K. Homemade
butter – without the additives – is a natural fat and an excellent source of
vitamins, anti-tumerogenic fatty acids, anti-microbial fatty acids, and dietary
How it Works
Butter is produced by churning cream until it
separates the fats from the liquids. Churning agitates the cream so that the fat
globules in the cream are destabilized. This causes the fat globules to begin to
clump and form butter.
1. Collect the Cream
Cream is the only ingredient of butter. You can collect it by skimming the cream
off the top fresh milk with a ladle or use a cream separator for best results.
2. Souring the Cream
For best results, it is important to set the cream out for 12-24 hours before
churning to allow it to sour. Souring the cream intensifies the sweetness of the
butter and yields a stronger butter aroma.
3. The Right Temperature
Butter will not separate from the cream if it is too hot or too cold. 50-68
degrees Fahrenheit is the ideal temperature.
4. Churn the Cream
Put cream into butter churn. With a vertical plunger raise it all the way to the
top and all the way to the bottom in a one second. Turn the handle gradually
while churning. For paddle churns, turn it one revolution per second.
5. Separate the Butter from the
Using a cream ladle or a butter paddle, carefully scoop the floating butter of
the top of the buttermilk .
6. Work the Butter
Using a spatula stir and press the butter until all the buttermilk trapped in
the butter is free.
7. Wash the Butter
It is important to wash the buttermilk from the butter or the end product will
go rancid and ooze. Pour a small amount of very cold water into the butter and
continue to work the butter. Pour out the discolored water and add more cold
water and continue to work it. Continue this process until the water being
drained remains clear.
8. Add Salt
Unsalted butter spoils more quickly than salted butter. Salt your butter to
taste. Typically 1 tsp. of salt per pound of butter is adequate.
9. Molding the Butter
Butter can be molded by pressing it into any type of plastic container, butter
dish top, or other container that will give it the desired shape. Once the
butter has been patted into place, place it in the refrigerator to harden.