Most people think you need a churn to make butter. However, all you need is a KitchenAid mixer, cheesecloth, colander, parchment paper, and some simple ingredients.
Ingredients:
- 1 quart of good-quality, heavy cream
- Seasoning that you want to add to your butter, some options:
- Fine pink Himalayan mineral salt.
- Fresh oregano, thyme, rosemary, and salt chopped as fine as possible.
- Salt Sister’s French herb salt, which is a mixture of salt, garlic, oregano, tarragon, parsley, mustard seed, and honey powder
Instructions:
- Pour 1 quart of heavy cream into a KitchenAid mixer set with the whipping attachment. Add your seasoning a little at a time. Mix the cream for a few seconds and taste. Keep adding seasoning until you like how the cream and seasoning taste. Once you’re happy with the way the cream and seasoning taste, cover the top of the mixer with plastic wrap or a clean bath towel. You will need to mix the cream at high speed, and it tends to splatter.
- Mix the cream on high speed. Stop occasionally and use a spatula to scrape the sides. After about 10 to 15 minutes, the cream will break, and you will have chunks of butter mixed into the buttermilk. Turn off the mixer. Line a large colander with two layers of cheesecloth. Put on some kitchen gloves. Pour the butter-and-buttermilk mixture into the colander through the cheesecloth. Then use your hands and the cheesecloth to get all the liquid out of the butter. If you are making unsalted butter, then save the buttermilk for biscuits or pancakes.
- Once you’ve gotten all the liquid out of the butter, roll the butter onto a large piece of parchment paper. Use the parchment paper and your hands to roll the butter into a long cylinder .1 quart of heavy cream makes a cylinder of butter about 3 inches in diameter and 8 inches long. Refrigerate.
Since the butter has no preservatives, it only lasts about a week
