Making butter is simple, fun, and well worth the little effort it takes. It\u2019s a great project for kids, too. My recipe shows you how to make butter at home and how ridiculously easy it is. <\/p>\n
Will homemade butter taste better? A lot depends on the quality of the cream you use, but generally, homemade butter tastes slightly fresher and better than most American storebought butters. Some commercial butters, especially European butters such as Kerrygold<\/a>, one of my favorites, are made from cream that is higher fat and are renowned for their flavor. Your homemade butter could even best some of these butters if you use high-fat cream.<\/p>\n Most American storebought butter consists of butterfat from cow\u2019s milk. Most have a pinch of salt (1 to 2% by weight), and some have a touch of lactic acid added. A few contain annatto, a ground seed that makes the butter yellower. Homemade butter can be much simpler\u2014just pure butterfat\u2014and it tastes better. I prefer unsalted butter for cooking so I can control the amount of salt. For instance, on toast, I like to sprinkle on large-grain flake salt like Maldon. <\/p>\n Ever wonder how commercial butter is made? After milking cows, cream floats to the top, and it is skimmed off and pasteurized into whipping cream, which contains about 30% milk fat, or heavy cream, which contains about 36% milk fat. The cream is then whipped, or churned in dairy parlance, until the fats cling together in a yellowish lump, and the water separates out into a slightly sweet, pale fluid called traditional buttermilk. The fats are then gathered and shaped into blocks or rolls. The cultured buttermilk you see in most grocery stores is slightly different. Cultured buttermilk is made by fermenting low-fat milk (or, less often, whole milk) with lactic acid bacteria, which convert sugars into lactic acid. This type of buttermilk is more tart and less sweet than traditional buttermilk. Both types are used in baking, marinades, and salad dressings. <\/p>\n That\u2019s the butter-making process: cream + churning = butter + buttermilk. Pretty pure and unadulterated. <\/p>\n At home, a quart of heavy cream yields just under a pound of butter and a pint of traditional buttermilk. Alas, the cost savings are minimal. A quart of non-organic heavy cream runs $5 to $6. A pound of commercial (non-organic) butter runs $5 to $6 and a pint of non-organic buttermilk costs $1 to $2. So making it yourself will save you $1 to $3. But saving money isn\u2019t the point here. Flavor is. And the bragging rights of telling your guests, \u201cthis is housemade butter.\u201d<\/p>\n After you make your butter, you can increase its smoke point by making clarified butter<\/a>.<\/p>\n Tell others what you thought of it and give it a star rating below.<\/span><\/span><\/p>\n \t\tAs The Butter Churns <\/h2>\n
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<\/figure>\nHomemade Butter Recipe<\/h2>\n
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