I know what you’re thinking.
But hear me out!!
Kevin was making the kids whipping cream and french toast the other day while I was getting ready for work. I walked by and said “don’t forget about the cream! You might end up with butter!”
And then, BING!
Why don’t we make our own butter? I mean, I have all the stuff. I love making homemade things. I could do it! I can do it! I WILL DO IT!
I went to work, and called my mom. Because, well, if anyone is going to know how to make butter, it’s my mom. She knows everything. AND she grew up on a farm! So we chatted for a while, and explained the process to me, and I was shocked. It sounded so easy.
Besides the whole idea sounding extremely easy, it sounded healthy! By making my own butter I control what’s in it. I’m able to use grass-fed, organic heavy cream (if I could find it in Small Town Alberta), I’m able to control the salt content, I’m able to omit any preservatives, and I’m able to store it in a glass container to avoid chemicals leeching into it.
Guess what?! It was easy! It was also kind of fun. Kevin, who was skeptical of the whole process, even got in on the action, and scooped some up to fry his eggs this morning.
- 6 cups heavy cream
In bowl of stand mixer fitted with whisk attachment, whip heavy cream until it separates.
Strain the buttermilk out of the butter, reserving it for another use.
Squeeze the butter very well to remove all of the buttermilk.
Wash the butter - rinse it well in water.
Dry to the best of your ability before placing it in an airtight container in the fridge.