Homemade Butter!

Wow...I don't know why I haven't been doing this all along. It is a little bit healthier and I strangely feel better about eating it! I am not a butter lover. In all honestly I think it is gross and I feel like whenever I eat something that is loaded with butter I feel my arteries start clogging...haha! I will honestly buy a tub of butter and it will sit in my fridge until it almost expires.

This is what I currently have in my fridge.

Not the worst butter out there but still. That is why I started looking up different alternatives for toasts best friend.

Whipping cream! Yep that's all folks...one simple ingredient. Now there are tons of different whipping creams and I am sure you could buy a super organic brand but this is what my husband picked up at 10 p.m. at our local grocery store last night.

 NOTE: this recipe is purely just for fun. It may not be cheaper than just buying regular butter and the shelf life is not long at all. But for something new and exciting you can totally try this!So this is what you do...

1. Put whipping cream into a food processor or mix it using a hand mixer until it turns lumpy and starts separating. This took my super low key food processor 10 minutes to do.

2. As you can see in the picture above, the liquid is not so much a liquid anymore. It has turned into a soft solid. But it's not all butter....you actually get 2 products for the price of one! You get the solid stuff on top which is now butter and the liquid left over on the bottom which is now buttermilk!!! Seriously, if you are like me then this just made you extremely happy because I make my own ranch dressing and it uses buttermilk. So the leftover liquid from this batch will be put to use tomorrow...super :)

3. Okay so how to separate the two. Get a deep bowl and a small strainer. Pour the contents into the strainer and it will separate the two products. When you are done you need to squeeze the butter one more time and get out as much as the liquid as you can. Kneading your clump of butter in ice cold water will help insure to get most of the buttermilk out. The less liquid you leave in there the longer it will last.

This 16 fl. oz. carton of whipping cream gave me a very generous cup of butter and 1 cup of buttermilk. Now the only downside of this is that is doesn't stay edible very long. Here is how you will be able to tell. If you feel confident that you removed as much buttermilk from the butter as you could get, it should last up to 2-3 weeks. If you didn't remove all the buttermilk than it will go sour after a week. But your cup of butter can be used in your weeks worth of meals and be gone before it goes bad!

Prep time: 15-20 min depending on your mixer and straining time

Ingredients:

16 fl. oz. of heavy whipping cream



Nutritional Facts:

Whatever it states on your heavy cream container