Making Butter

I recently expressed regret at not trying the butter my first grade class churned. I was such a picky eater. In a comment, Poss suggested that a KitchenAid mixer might be used to make butter.

Well, duh!

I did a simple Google search and found many web sites that explain how to use a mixer to make butter. You essentially make whipped cream and don't stop when you reach the proper stiffness for whipped cream.

Jerry and I went to Trader Joe's for some cream. Their whipping cream wasn't just cream. It has carrageenan to do something like stabilize the finished whipped cream or something. We didn't want stable whipped cream, we wanted butter.

So we headed over to Jimbo's. They had whipping cream that is simply cream. We got a couple of pints and came home and put them on the counter. Apparently you want your cream at room temperature. Ideally, you want it to have gone sour for more flavor but we were in a hurry. Maybe the sour version will happen some day.

I made my first batch of butter today.

I whipped the cream beyond stiff peaks. Moments after the cream reaches the stiff peaks stage, the foam suddenly disappears. You've got a bowl full of butter and buttermilk.

This will come a no surprise to most of you: I made a YouTube video of the process. My subscribers are hungry for new content from me. Here it is:

I forgot to add salt. I like salted butter on my toast. But our first slice of toast was tasty.

We got almost a pound of butter out of that quart of cream. Yum!