Homemade Butter and Honey Butter

So, have you ever thought of making butter at home? I hadn’t until recently. I follow this blog called http://valleygirlhasbabygoescrunchy.blogspot.com/. She is green and blogs about her life and experiences. She also shares awesome photos and some recipes. So I was reading it the other day and her post about making butter. Turns out it’s easy to do, so I was inspired to make some of my own. I was super impressed with my results too, so you’ll have to try it too. ;)


What you’ll need:
Heavy Whipping Cream that I ripened by sitting it on the counter overnight or so. (About 10 hours, or anything under 24 hours will work great.)
Something that seals to shake it in.
Spatula
Mesh strainer
Bowls
Salt/honey if desired
I used a pint of heavy whipping cream, but did it in two batches so I could have regular butter and some honey butter. So think about what you want and do what moves you. ;)


Basic Instructions:
1. Put desired amount of ripened heavy whipping cream into sealable container.
2. Shake. (It’s a pretty good workout and doesn’t take too long.)
3. Add salt or honey if desired.
4. Mold into desired shape and refrigerate.

More Detailed instructions with pictures:
1. Measure out 8 ounces of the ripened heavy whipping cream.
 2. Put in the sealable container.
 3. Seal it and start shaking.
4. After just a couple minutes it will feel like "whipped cream" so it’s on it’s way to being butter.
5. After 1-2 more minutes it will start getting chunky. Keep going.
6. After 6 minutes it will start to look like whipped butter. Keep going.
7. After a few more minutes it will definitely become butter. Keep shaking until you know it is butter. It will clump up nicely and feel much different when you shake it.
8. Drain off the "buttermilk" using a spatula, like shown. I poured it into a measuring cup so I could see how much there was. You don’t have to.
9. To get more of the liquid out, put the butter into the mesh strainer gently. If you are too rough it will come out the bottom.
10. Stir around slightly in the strainer and some more liquid will come out.
11. If you want unsalted butter, then just shape and refrigerate. If you want salted or honey butter continue on.
11. Wipe out bowl and place the butter in it.
12. Add either salt (I used ½ teaspoon for my batch this size.) or honey (I used 1.5 Tablespoons for my batch this size.)
13. Mix together with a little whisk for best results.
14. Shape into desired shape and refrigerate.
15. After it is chilled and firm, use as desired. (Doesn’t take too long to get firm in fridge…maybe 30 minutes or so.)
16. Enjoy!


16 ounces of Whipping Cream yields 2 sticks of butter and about 1 c. of that "buttermilk" or basically skim milk.
Note: Save the "buttermilk" if you’d like. It’s not like the buttermilk you would buy at the store, but it is basically fat free milk that can be used as such in recipes. See my white bread recipe that I used it in after I made this butter.