Soft Pastels Life

I was a person who bought everything but real butter because let’s face it who can actually afford real butter when it’s not on sale? With the rise of inflation, I am trying my best to make things at home because the prices are out of control. Things that used to be $1-$2 are now $4-5 etc. Butter is no different, I can’t even afford to purchase butter on sale. So I decided like with most things like I said, to just make it at home.

Some may say oh cream is just as expensive as butter which is fair but to me it still works out to be cheaper in the end. I can purchase cream on sale to make butter and that’s often cheaper than butter itself.

What you’ll need

• 2L 35% cream- room temperature (I have even used the 237ml carton to make butter) use what you have.
• 1tsp salt (optional and can increase to taste)

How To Make It

• Pour cream into mixing bowl. If using stand/hand mixer use whisk attachment
• Begin to whisk cream (as if you are making whipped cream) this will take about 15-20 minutes (depending on your mixer/method)
• Whisk on med-high, mixture will go through about 3-4 stages before you get butter. (see video)
• Wipe sides of bowl occasionally to ensure mixture if fully incorporated.
• The cream will begin to change colour into a yellow tinge and the buttermilk liquid will begin to be released.
• Once the mixture is ready the butter will begin to clump together as you whisk, and the liquid will have separated.
• Strain buttermilk and form a ball with butter.
• Place butter in ice cold (I used really cold) tap water and “wash” the butter. Butter should be malleable enough for you to knead as you “wash” the butter. This must be done to ensure all the buttermilk has been expelled from butter. Repeat this step a few times until water is clear. Ensure all water is removed from butter. Pat dry and squeeze out excess water.
• Once butter has been washed, placed on a parchment and shape. (use what you have) put in a butter dish up to you. Place in fridge to chill. I have seen some people chill for 1hr-4hr. I couldn’t wait so I chilled for about 20 minutes just to test it in a piece of warm toast. PERFECTION

Things to Note

• If water/buttermilk is not expelled properly from butter, it will begin to smell after a while (4-5 days think old cheese) ASK ME HOW I KNOW lol trust me ensure all liquid is removed after washing butter to prevent this. Pat dry with paper towel (or use what you have)
• Use cream of your choice, the better-quality cream you use, the better your butter will taste. Yup it’s a fact.
• The left-over buttermilk can be used to cook, bake, or use in cereal. I have baked bread with this milk and it’s super delicious. Whatever you normally use milk for you can do this same with this buttermilk.
• Ensure butter is stored properly, I kept my butter in the fridge wrapped in parchment paper and in a container. My lastest batch has lasted me around 2 weeks (I didn’t go through my butter quickly this time around).
• As with anything, please ensure the quality of your product before consuming. I may have been able to keep my butter for about 2 weeks but you may have a different experience. Environment and equipment play a huge role in food longerity.

If you love butter and can’t afford to buy it at that $7-$9 price, (yes butter in Toronto can be this high) this is a great alternative (and a cheaper one) to always having butter at home. I personally find the butter I have made at home taste so much better than store bought at and since it’s cheaper in the end I can always have butter on hand whenever I want, hey I can even freeze my butter. It’s a simple task that will help me save money in the end and control what I put into my body.

If you’ve ever made butter, I would love to hear your experience!

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