Deal on whipping cream

I went grocery shopping today and noticed that the whipping cream was on sale at 2 liters for $5.  Score! (at least here… not sure how much it is elsewhere). So I bought all they had. I now have 8 liters of whipping cream in the fridge.

What does one do with that quantity of cream you may wonder?

We make homemade butter

Here is a quick and easy way to make your own unsalted homemade fresh butter. (I do realize that using bought (read with added stuff) cream isn’t quite all homemade, but I don’t have a cow/goat yet).

You will need

A mixer with a big bowl (pour cold water over the bowl, makes whipping the cream easier)
A medium bowl
1 litre of cold whipping cream (I use the 33%)
Cold water
Wax paper
And something to store the butter in the freezer – Ziploc bag or container – whatever works for you.

How to

Pour the cold cream into your big cold bowl. Start the mixer. Beat it as fast as you can without making it splatter. Once it starts thickening, accelerate the mixer.

Keep beating until you notice little beads of moisture forming on the edge of the cream. Stop the mixer, scrape anything stuck to the bowl down and restart the mixer at a slower speed otherwise it will splash.

You will notice the volume going down and eventually the cream will separate.

Slow down as slow as you can so that the butter gets stuck in the beater.

Butter in the makingOnce it is all done, put the sieve over the medium bowl and empty everything in it.  The solid that stays in the sieve is your butter.  The liquid is buttermilk.

The last step is to rinse the butter under cold water.  Put the butter back into the bowl.  Add cold water to cover butter.  You will need to knead it as you would bread dough.  Drain water and repeat this process until water stays clear. Once that is done, I make little 1/2 cup balls that I wrap in wax paper and then freeze.

As there are no additive or preservatives, the butter doesn’t keep as long as the one you would get in the store. I usually keep a little quantity in my cupboard and one more ball in the fridge.

Voilà! You made butter.

What about the buttermilk?

I found that it isn’t as thick as the store bought buttermilk but it is still very nice to bake with.  I use it to make my artisan bread.  I use one cup of hot water and two cups of room temperature buttermilk instead of just water.  I also make waffles with it. You can also freeze buttermilk for later use.

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