Homemade butter is so easy and quick to make using a stand mixer or food processor. It is also superior to store-bought butter. Spread on toast or use for cooking and baking. One quart of cream results in 3/4 pound butter and 2 cups buttermilk.
Now, how is it we can have been on this earth nearly 40 years and never knew that making butter is so utterly, totally easy? Why isn't everyone making it, all the time? I don't know, but I do know may well never buy butter again.
It turns out making butter from scratch is not hard to do at all, especially if you have a food processor. It took me all of 10 minutes to turn a little heavy cream into the tastiest butter you’ve ever spread on a slice of bread. Honestly, 10 minutes
Just fill a glass jar half-way with cream, add a marble, and shake. And shake. And shake. And shake. Oh – and did I mention that you have to SHAKE? The process is simple. The labor involved is, well, laborious.
Making butter is totally easy, especially if you have a food processor. Raw butter won't stay fresh forever, though - so it's great to be able to freeze some for future months. What's my secret for perfect pats of frozen butter???
Harriet Fasenfest, author of A Householder's Guide to the Universe shares how to make fresh butter, and the different characteristics that come from milk in the spring versus the winter season in this informative video.