Homemade Butter Recipe - Impatient Foodie Worth It Not Worth It

Homemade Butter: Worth It Or Not Worth It?

I used to think of homemade butter as something out of Little House on the Praire, something done by farmers in gingham and lace aprons. I’d heard of “churning”, but it sounded difficult and not something I’d waste my time with. Butter is a delicious, easily store bought commodity that I don’t shy away from in my cooking. It makes everything from my morning scrambled eggs to my dinner of fish stew taste amazing. It’s even used to describe a luscious, velvety smooth, irresistible texture – “OMG, it’s like butter!” But until now, I’d never thought about making it myself. My understanding of the way the solids separated from the liquids was (very) limited to say the least. Enter: a Google search and revelation that butter can be made in a food processor. JOY! No fancy churning do-dads needed. At first I found it too good to be true. A New York Times recipe for cultured butter seemed easy enough, and a recipe on Wikipedia told me to throw the heavy cream in the food processor and whir away. And it worked. The butter cultured with yogurt from the New York Times recipe had more flavor but if you’re into shortcuts, you can skip the culturing all-together. The key is a cup of high quality heavy cream whirred in a food processor on high for about five minutes – Voila! You made butter! All you need to do is gather the solids out from the buttermilk and get the remaining moisture out with a cheesecloth.

Really, the important thing to note is the quality of the cream. You’ve got to start with gloppy full fat heavy cream and an organic brand from a local dairy is best. I used Ronnybrook cream and a ½ cup of siggi’s skyr yogurt for the culture.

Making homemade butter is cost-effective, easy, and the reward is a soft malleable lump of delicious fat to cook with. I added a pinch of salt to my cultured butter and it’s been sitting in my fridge for a few weeks, becoming a delicious toast spread, a butter chicken sauce and has made my cheesy scrambled eggs divine. I stored my butter in small 4-ounce mason jar and experimented with flavors. Adding a tablespoon of high quality maple syrup to 4 ounces of homemade cultured was a total revelation. Oh and major points when I showed up at someone’s house with homemade butter presented all cutsie-cute in a mason jar.

Homemade butter: A RESOUNDING WORTH IT.

Join the conversation