After a catering I did recently, I had a half gallon of cream and I thought that I could freeze it or something so it wouldn’t go to waste. Freezing milk products is possible, but it changes that viscosity and I wasn’t sure it would whip up to whip cream when I thawed it out. My crazy mind started to think that I might have the makings of butter. I made it once in grade school by putting it in a jar and shaking it for a hell of a long time. But this time, I was older, smarter and lazier.
I headed to the place that I get all my cooking instruction – YouTube. I watched a handful of videos, then started the process.
I began with Heavy Whip Cream – I had about 1.5 quarts. I then poured it into the ol’ KitchenAid Mixer (which I have named Bessy) and, using the wire whisk attachment, I began whipping the cream. As you whip, it will start to look pebbly and also begin to look more yellow. Just keep whipping. After about 15 to 20 minutes of whipping, the milk solids gather and completely separate from the milk. At this point, stop whipping.
Drain the “buttermilk” off of the solids and move the butter off the wire whisk. Get one quart of ice cold water.
With the hook attachment, you are now going to “rinse” the butter by setting the mixer on low and pouring the cold water in the butter. Mix and drain the water off. Repeat this until the water pours off clear.
Now, you can add some salt at this point if you like, approximately one teaspoon. You can also add flavoring, such as honey and cinnamon, or garlic and rosemary. Store the butter in an airtight container in the fridge or freeze for later use.