A while ago, we made two kinds of butter for fun. The kids had been begging me to make homemade butter in a jar using just cream, so we made that. I also made a homemade spreadable butter, using just butter and canola oil. You can keep this in the fridge and it stays soft and spreadable.
When making the from scratch butter (pictured above), you just shake cream in a jar, as you may already know. Slowly, it starts to thicken and then separate. It also turns yellow, which is really cool! One thing you have to do is drain the buttermilk, or the butter will quickly spoil. I kneaded the butter in a bowl of really cold water (using a wooden spoon) for quite a while, because there were many pockets of liquid. That was something I hadn't know about before. It really helped get rid of all the buttermilk and help the butter come together, though.
Homemade Butter (from Scratch)
adapted from here
salt, if desired
jars with tight-fitting lids
1. Pour your cream into jars. Don't fill the jars too full. Shake, shake shake. (It will feel like forever.)
2. After a while, the cream will start to thicken, separate, and turn yellow. Shake until it becomes pretty solid and there is liquid in the jar.
3. Drain the liquid (buttermilk) and save for another recipe, if desired. (We used it in pancakes but it was nothing like purchased buttermilk and didn't work very well.) Fill a glass or metal bowl with very cold water. Place the chunk of butter in the bowl, and with a wooden spoon, "knead" the butter to get rid of any liquid pockets. Keep rinsing with very cold water (like from the fridge) until the water runs clear. Your butter is now ready. Add salt now, if desired, and store in the fridge.
Spreadable Butter (Semi-Homemade)
adapted from Live Pretty
1 stick (1/2 cup) salted butter, softened
2 tablespoons canola oil
1. Whip butter (preferably in a stand mixer) until smooth. While mixing, slowly add in canola oil. Place in an airtight container and store in the fridge.
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