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Most people think that butter is something magic that can only be found in refrigerated display cases. The fact is we have been making butter for a very long time.
Its a skill that is not often taken advantage of because the access to heavy whipping cream is limited to what is bought in stores. Still, butter is a very important food.
The best cream should be used to make your own butter and that is sourced locally, in your area.
A metal whisk
A good metal bowl
Your mission in making butter is to agitate your heavy cream enough to create whipped cream and then go even further!
The method I use is a nice cold bowl, cold whisk, and cold cream. The temperature helps the whisking go faster.
Pour your cream into the bowl and starting whipping. This will take some forearm power!
You could use a kitchen aid but you should do it, at least, once before you have to make it this way because the grid has fallen.
Once you have whipped the cream to the point where it is airy and fluffy, you are getting there.
Keep whipping and that airy cream will start to separate and you will be left with these milkfat solids and buttermilk. Those milkfat solids are what you are after. They will look like curds.
Drain those curds in a colander and then lay them out on that wax paper.
Use this wax paper to shape your butter. Making small tubes is simple. It just involves twisting the ends of the paper on either side, like a piece of candy and bringing it all together.
Mason Jar and Marble
Making butter is one of those fun tasks that can be farmed out to others in your group. You could use the mason jar full of cream and a marble method. This just involves the shaking of the jar until the cream thickens and separates. You can make butter this way, too!