Does any body here have a recipe for butter?

Answer 1

HOMEMADE BUTTER

1 c. heavy cream
Pinch of salt (optional)

Pour heavy cream into a watertight container. Cap. Shake vigorously for 30 to 40 minutes. (Children can take turns shaking while singing favorite songs). Pour off buttermilk. Add a pinch of salt. Work the butter with a spoon. Continue to pour off buttermilk as it come out of butter. Refrigerate. Enjoy on crackers or toast!





HOMEMADE BUTTER

Pour the contents of one carton of whipping cream into a deep bowl. Beat with mixer on high. The cream will gradually increase in volume, then decrease. After approximately 10 to 12 minutes, it will begin to separate into buttermilk (a thin milky fluid) and butter. Pour off the buttermilk and the remaining substance is butter. Add 1/8 teaspoon of salt and mix until well blended. (Use more or less salt according to preference.) If you do not have a butter mold, press into a small butter cup or any plastic container.

Answer 2

Whole milk or cream. (a pint a quart a gallon) How ever much you want for the quantity of butter, a pinch of salt close the lid and shake.

A lump will form keep shaking. This will take a few hours (sorry this is the hand made easy way we grew up on the farm with. We did use churns, but now I just use a tupperwear container.) You can also use the buttermilk that is left over.

I have yet to see a home mixer able to make butter form.

Answer 3

Homemade Butter in a Blender:


8 min 8 min prep
1cup

1 cup heavy cream
1/2 cup ice water

1. Pour the cream into the blender container and cover.
2. Blend on the lowest speed until the cream begins to thicken around the blades.
3. While continuing to blend, pour the ice water through the opening in the lid.
4. Raise the speed to the 4th lowest speed and blend until butter forms, about 2 minutes longer.
5. Transfer the butter into a strainer to drain.
6. Then pack it into a butter mold or form into squares and chill.

Answer 4

I have made butter every year with my nursery school kids every year. You make it by pouring heavy cream or whipping cream in a jar. Now you can add salt or not then begin to shake the jar, this is time consuming. That is why I make it with children they seem to have the energy to continue shaking the jar. I like to add a couple of big buttons to the jar it seems to make the cream mix faster. I hope I have been some help to you in this matter.

Answer 5

You need to obtain fresh, raw, unpasteurized cow's milk. Once obtained, you can beat in a churn, or put it in a glass jar with a lid, or put it in a bowl with a beater, and beat it up until chunks of butter form in the mix. Take it out ans squeeze in a cheesecloth to remove the excess moisture. Store covered in fridge. You can kneed a little salt into it if you want to. Regular store-bought milk won't work. The milk that is left is and can be used as buttermilk.

Answer 6

1 Cup heavy whipping cream
1 pinch salt
1pinch sugar
Place ingredients in a bowl and use an electric mixer like you were going to make whip cream continue to mix past the stiff peak stage and shortly you will have your butter!

Answer 7

Nope, I am done churned out of butter recipes.