Shake shake shake. Shake shake shake. Shake your booty. Shake your booooty.
I think it’s a mandatory school lesson for 10-year-olds to make butter by shaking it in a mason jar. They never fully finish, because 10-year-olds aren’t exactly known for their upper body longevity and will to see projects through to the end. They continue on their merry way learning about the pilgrims and the 13 colonies. All is right in America.
We all know that before modern technology butter was made in a butter churn. We all know that if you shake cream long enough it’ll turn into butter. If you’re anything like me you’ve accidentally whipped your whipped cream too long and ended up with terrible results.
So that’s how butter is made. Yep. Woohoo. Sounds good. That’s it. Right?
Boy, have I got a surprise for you. Apparently I was one of the lazy fourth graders who didn’t shake their cream long enough to make butter, because I had no idea about buttermilk. None!
Buttermilk is actually a by-product of butter. You shake your jar, the milk solids bind together to make butter, and the liquid is buttermilk. Who even knew?
Let’s make it. Assemble your ingredients:
- Quart heavy cream
- Pinch of salt (optional)
- Put your heavy cream into a jar, or into the bowl of a stand mixer. I used a mixer. 10-year-old or not, I have no intention of shaking a jar to make butter. Nope.
- Attach the paddle attachment for your stand mixer, and cover with a towel or saran wrap. This is important. Please cover your bowl, or you’ll have a mess on your hands.
- Turn the mixer onto medium, and work your way up to a high setting slowly.
- It should take about 10 minutes for the milk solids to clump together. You’ll know it’s ready because the butter will be in a huge clump on your paddle and buttermilk will be flying out of your bowl and soaking through your towel.
- Strain off buttermilk. Take the time to squeeeeze the last ounce or so of buttermilk out of your butter ball. It sounds weird, and that’s because it is.
- Refrigerate both the buttermilk and the butter separately, in air tight containers.
Now. Does this recipe save you money? Unless you usually have some buttermilk laying around (which I like to), probably no. Please don’t discard your buttermilk though. It’s wonderful. You could use it in bread doughs, pancakes, biscuits, or home made ranch dressing (le yum).
What this recipe does offer is a great back to basics foundation. Sure, I used modern technology, but you could just as easily go Laura Ingalls Wilder on this one. I chose not to salt my butter because unsalted suits baking purposes better.
You could mix in some roasted garlic and chives to make a fantastic compound butter. Add honey and cinnamon for a breakfast delight. The options are endless once you have your base. And don’t forget that gorgeous buttermilk to keep you warm at night.
10 minutes isn’t long at all to the perfect butter and buttermilk recipe. If you’re going to use it anyway, why not be confident in the ingredient list?
Note: I used both the products made from heavy cream to make my mother a delicious buttermilk birthday cake. I used the recipe from here. I probably won’t get around to posting that recipe on Kitten in the Kitchen, but by Jove it was delicious. Give it a look at.