DIY- Butter

I do not know what happened that made me decide to make this, but the other night I decided to try making my own butter.

Step 1:  find some whipping cream.  Most websites I saw said Heavy Whipping Cream.  However, I had just regular whipping cream from last weeks mexican sweet corn cake.  Normally, when a recipe calls for whipping cream I use a little. Then through out the week I pour it in Ravi's coffee when I make it, but this only lasts a few days.  Normally half of the container will go bad, and I end up dumping it down the drain.

  NO MORE

So take your whipping cream and dump it in a bowl.   Start whipping.  You know how experience cooks say- "do not over whip whipping cream?"  This is what you will do.  It will peak with a nice fluffy cream, but never mind keep on whipping.  This can take any where from 5-10 minutes.  With me it was closer to 10 minutes.

You will notice that the fat or butter starts separating from the milk.

Step 2-  You will need to strain out the milk from the butter.   You could use a bigger strainer, but I was using that at this time for making cream cheese (which I will post next week)  You will need to strain and push the milk out of the butter.

You will be left with milk, or AKA Buttermilk.  Save this because you can make some pancakes or biscuits out of it. 

What you will be left with is pure, yummy, butter.  

I planned bagels with homemade butter and cream cheese for breakfast, but I could not wait to try this.  so we toasted some English muffins.......ohhhhh it is good. 

This is kid tested and kid approved.

I am planning to keep my eyes out for discounted whipping cream so I can make more of this butter.