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Homemade butter

10

  • Total Time15 mins
  • Makes1 cup
*PLUS chilling time
Homemade butter

Homemade butter. (Photo, Erik Putz.)

Chatelaine Triple Tested

Channel your inner pioneer and whip up your own butter in the mixer. Or make spreadable butter by mixing in a touch of oil (brilliant for slathering on toast on chilly mornings). Delicious and just plain fun.

Ingredients

  • 2 cups 35% cream

Instructions

  • WHISK cream in a stand mixer on high until it becomes pale yellow and the buttermilk separates from the butter, about 15 min. Transfer to a strainer set over a large bowl and drain, reserving buttermilk for another use. Rinse butter well under cold water. Using a spatula, press remaining liquid out of butter until no more remains. Pat dry with kitchen towel and shape in to a brick. Use right away or cover with plastic wrap and refrigerate up to 2 weeks.

Kitchen tip: To make spreadable butter, wipe out mixer bowl then return rinsed and drained butter. Whisk on high with 1/3 cup canola oil and 1/2 tsp sea salt until fluffy and smooth, 2 min. Transfer to a mason jar. Cover and refrigerate for up to a week.

Three ways to soften butter in a hurry:
1. Grate it. 2. Shave it with a vegetable peeler. 3. Dice it into tiny cubes.

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