Home Made Butter Using A Stand Mixer

This is so easy you won't even believe it yourself until you do it.  Butter is a bit costly, especially if you purchase brands that are imported like I do.  I love Kerry Gold and they are a wonderful company. I had called them and told them I love their cheeses and butter but it's a bit pricey here. They took my address and sent me coupons, I was very impressed.

Sometimes at the holidays I'll make flavored butters and leave them on the buffet table or give them to friends and family, along with a large mixed cookie tin and quick breads.  I have also given a basket made up of my home made Bread and Butter Pickles and Jams.  Honestly, I had more people request I keep doing this than purchasing gifts for them.

This recipe will make 1-Pound of fresh butter and about 4-Cups fresh buttermilk

What You Will Need:
Stand Mixer with both Paddle and Whisk attachments *A hand mixer should work too*
Plastic Wrap or Wax Paper
Spatula
Measuring Cups and Spoons
Colander or Strainer
Clean Sterilized Mason Jar With Lid

Funnel
Bread Baking Pan or Butter Molds *Optional*

Ingredients:
1-Quart Heavy Cream *Cold*  (6-Cups)
3/4-Teaspoon Sea Salt finely ground *Optional*
Large Bowl Of Ice Water For Rinsing

**This gets a little bit messy so if you have the splash-guard attachment I would use it, I don't so I just cover the bowl with plastic wrap when the beaters are spinning.**

Add the cold heavy cream to your stand mixer bowl, using the paddle attachment.  Set the stand mixer to low to start, then turn up to medium speed for about 3-minutes. The heavy cream will first turn into whipped cream with soft peaks, as you continue to beat, the peaks will become stiffer.

Once the peeks become stiff, shut the mixer off and switch to the whisk attachment set to low and whisk for 1-minute. After the 1-minute, turn on high and keep beating until the cream breaks and you start to see butter forming on the sides of your mixing bowl.  The butter will then start to stick to the whisk in about 5-10 minutes or so.  You want to separate the butter fat from the liquid which is the buttermilk.


Once the cream has completely turned solid, pour the buttermilk out of the mixing bowl using your funnel and transferring it into the mason jar.  Put the lid on tightly and store in the refrigerator.  Some people love it, I actually hate the taste, but when added in to baking and cooking it's very good.






















Place the colander or strainer into your kitchen sink and scoop out the butter from the mixing bowl either with your hands or the spatula and place into strainer or colander. Rinse the butter by pouring the ice water over it and pressing the butter into the colander or strainer using your spatula or both of your hands, this will express any left over buttermilk liquid.  Repeat this process until the water runs clear off of the butter.

Once the butter runs clear, scoop the butter out of the colander and place back into the stand mixer's mixing bowl.  Add the salt if you choose to, work the salt thoroughly through the butter using the whisk attachment on low or use both of your hands. Once thoroughly mixed you can mold the butter into the bread pan or mold into sticks like I have done here. If you have decorative butter molds you
can use them. Hint....hint... I wouldn't mind Santa bringing me a couple for Christmas. 😉 Once you do the molding or shaping you can wrap the butter up in either wax paper or plastic wrap and store in the refrigerator. The last photo is Honey Butter, to make just add 1/4-Cup of pure honey and mix with the butter when you're adding in the salt, then shape.