We made butter again today, this time with the stand mixer. First, the stand mixer was easier and less messy than the food processor. I manage to get almost three cups of liquid worked out of the butter this time, in contrast to last time's 3 table spoons. This makes a huge difference.This time I also remembered to salt the cream. This had two bonuses: 1) Yum and 2) Lil'Bug didn't finger as much out of the bowl while "helping".
We started with a quart of cream. Just the cream, not the bananas or the pineapple. I just thought it made a nice still life. :)
Picture number two (on the right, above) is my choice of attachment for the mixer. I am very happy with it even though at the end the butter was all trapped in the cage because this actually helped work the liquid out by centrifugal force. Cool.
Whipped cream stage. Remember the salt? Ha ha. Fingers out of my bowl kid!
Trapped. This is a good thing.
YUM. It looks like ice cream, but it tastes like butter. I could squeeze and shape it with my hands into tubes, but I didn't see the point. This is only enough (about 3 cups) for the next 2 weeks. If I made more at a time, then I'd shape it for storage.
This is awesome! Can you tell me how much cream was in that container?
ReplyDeleteJust a quart. It takes a lot of cream to make just a little butter!
ReplyDeleteI just wanted to thank you for the making butter idea. A while back, when you posted about this before, you included a link to the food processor method. It worked fine for me (I don't have a big mixer anyway), although I just tried some regular cream in a paper carton. I had no idea Cloverleaf sold cream too - I've only seen the milk. I'll look for this for the next time I make butter (soon, this stuff doesn't last long!). Thanks again!
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