Homemade Butter #2

*Tall Cooled jar/container *Immersion blender *Soft spatula for cleaning blade of blender *Resting plate for blender while, motor cooling *1/4 tsp sea salt pre-placed on plate. Hands will be gooy *Large flat bowl with ice and water.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

*Tall Cooled jar/container *Immersion blender *Soft spatula for cleaning blade of blender *Resting plate for blender while. motor cooling *1/4 tsp sea salt pre placed on plate. Hands will be gooy *Large flat bowl with ice and water.

Step 2

Use a tall, narrow jar or deep cup that fits the immersion blender. Fill it only 1/2 to leave room for the cream to expand and splash

Step 3

Add cream: Pour in cold heavy whipping cream (about 1 cup to start works best)

Step 4

BLEND: Submerge the blender head into the cream. Blend continuously. The cream will transition through several stages. * Frothy/ liquid *Thick whipped cream *Clumpy and grainy as the butterfat separates. *Complete separation into solid butter and liquid buttermilk (usually takes 3 to 5 minutes)

Step 5

DRAIN AND RINSE: Pour off the liquid buttermilk (save it for baking). Knead and rinse the solid butter under cold water. Or ice bowl of water. Pressing out any remaining until the water runs clear.

Step 6

TIPS: *Prevent motor overheating: Give the blender short breaks if the handle starts to feel warm, during the prolonged churning process. * Contain the mess: Use a deep container or placing your hand over the top as a shield helps prevent splatters.

Step 7

Technique: After rinsing and pressing all the buttermilk out of butter, flatten is out on a cutting board or in a bowl. Sprinkle salt evenly over the top, then fold and knead the butter for about 1 minute to distribute the salt thoroughly. PRO TIP: Avoid coarse salt, as it won't dissolve properly and will leave the butter gritty.

Step 8

Salting your butter: To achieve a standard, grocery-store style saltiness, use 1/4 tsp of fine sea salt or kosher salt per 1/2 cup (stick) of butter.

Step 9

Counter top = shelf life 2 to 3 days - best everyday spreading. Be sure to use sealed container or butter bell. Refrigerator = shelf life 2 to 3 weeks - standard storage (wrap tightly in parchment paper or plastic wrap) Feezer: shelf life 6 to 9 months - long-term storage (wrap in parchment, then place in a freezer bag (container).

Step 10

The cleaner the rinse, the longer it lasts. If your butter spoils or goes sour with in a few days , it means there was still buttermilk trapped inside. Spend an extra minute kneading it under ice-cold water until the water runs completely clear.