Homemade Butter Recipe

above: cream buttermilk and sour cream mixed and set out to ferment.
 

 I am learning the art of making butter. 

This is my first ever batch of cultured butter. It turned out great! It tastes good and is better for you nutrition wise. It is full of live enzymes.

Ingredients: 

2 cups (1 pint) of heavy cream

1 cup buttermilk

2 Tbsp. Sour cream or plain yogurt.

1 tsp. Salt

Directions

Pour cream, buttermilk,and sour cream or yogurt into a glass or plastic container with a tight lid.

Stir well. Put lid on and set aside for 12 to 24 hours.

Note: This mixture will be thick and have bubbles. This is normal.  Smell it and it should smell like yogurt or buttermilk. Not milk that has gone to clabber.  (spoiled for you-uns who don't speak Appalachian) 

Replace in fridge and allow to chill 

Remove from fridge and check temperature.

You want it 60 to 63 degrees.

Stir in 1 teaspoon salt if you want salted butter. Otherwise skip this step.

Pour mixture into food processor with bottom blade only. Process on high for 10 minutes.

Check progress. You may need to add 2 ice cubes through the chute of processor. This will help butter to firm up. 

Churn/process another 2 minutes

Pour contents into a seive or colander over a bowl.

Drain off buttermilk and save it.

Place butter onto cheese cloth to squeeze out excess liquid.

Use spatula to scoop all butter onto wax paper.

Place in fridge until firm

If you want your butter to have a more sunny yelliw color you can add in a few drops of yellow food coloring. I don't do that. 

Below: Finished product.  1 1/4 cups fresh buttermilk and 1 lb butter. 

Next I want to learn how to make the old Brummel & Brown strawberry yogurt spread.  I don't think they make it anymore. I now believe I can do it myself.  I'm sure gonna try.

Above: I found this picture (not mine) on the web of a Dutch Friesien Cow like the one Kenny's mom had. The cow's name was Brindle.