Description: Height : 40 cm Width : 11,5 cm Length : 11,5 cm Capacity : 1,6 L Net weight : 1,8 kg
The Basics of Making Butter The best cream for making butter at home is one with a high fat content. The cream from Jersey cows or Nubian goats works well, but in fact any cream will do!
Separate: First you'll want to separate your cream from the milk. I just use a ladle to spoon off the cream (it floats on top) from the milk. You could go out and purchase a new cream separator, but they are rather expensive and don't save you that much time or money in the long run.
Blend: Next you'll want to put the cream that you'll be using to make butter with, into a regular kitchen blender and whip it up for SEVERAL minutes. The time will vary depending on the cream and the power of your blender.
Stir: Continue to stir the mixture every 30 seconds or so until the butter mixture has reached the consistency you're after. If you want a hard butter, like the kind you buy in the grocery store, the mixture at this stage will appear a tad thin, but once it's chilled it should keep the shape of any container you place it in.
But first...Strain: Pour the mixture through a strainer. One of those really fine wire mesh strainers is fine. The liquid coming out the bottom is buttermilk, which can be saved or discarded. The solid part left in the strainer will be your butter.
Buttermilk is a delicacy to many. I've seen many people add salt to buttermilk and enjoy it. It's not to my tastes so I use it in my baking (bread, muffins, etc.).
Your next and final step is to rinse the butter very well, squeezing out any excess moisture. Removing excess moisture elongates the shelf life of the butter you made. Pour the butter into a mold, (any container lined with plastic wrap will do).
