I’m aware that the thought of making butter at home may seem daunting to many. But there is really nothing to it. It just seems like a big deal because you haven’t done it before. Butter production is simply the separation of fat from milk.
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Now, there are two interesting things about butter production at home. The first is that the separation of fat and liquid yields not only butter but buttermilk as well. The second is that butter can be made at home with regular kitchen equipment.
While a stand mixer, hand mixer, blender or food processor can do the trick, I prefer to use a blender or food processor; that’s because they’re not as messy to use as the mixers are. I’m sure that I’ve piqued your curiosity. Oya, sit down and I’ll walk you through the process of making your own butter. That way, you can make some whenever the mood strikes or you’re out of supply.
2 Cups of Heavy Cream
1/4 Teaspoon of Salt
A Bowl of Cold Water
Food Processor/Blender/hand Mixer
Fine Mesh Sieve/Cheese Cloth
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Pour the cream into your preferred kitchen equipment. Turn the device on low speed. Gradually increase the speed to medium. After a while, the cream will turn to whipped cream with soft then stiff peaks. Keep at it till the cream breaks and the butter solidifies and separates from the liquid. That liquid is buttermilk. Strain it into a container.
Scoop the batter into a bowl. Now, rinse the butter by pouring ice water over it. Press out the remaining buttermilk in the butter with a wooden spoon. Pour the buttermilk into the container. Repeat the process of rinsing and squishing the butter till the water runs clear. Save the buttermilk in an airtight container. You can use it for baking or drinking.
Finally, add salt to the butter, if you prefer, then, work the salt through the butter. Just like that, butter is ready. You can spread your homemade butter on toast. You can also use it in recipes that call for butter.
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