- The Process-
Step 1: Pour 4 quarts of cream into the mixer and set the whipping blades to full speed.
Step 2: Allow the cream to whip until it passes the "whip cream" consistency and starts to get watery (that watery mixture is the buttermilk). When the butter is all clumped together in the mixing blades you can turn the mixer off.
Step 3: Using a strainer and bowl, strain as much buttermilk out of the mixer as you can.
Step 4: Next, pour a cup of very cold water in the mixer and turn on to full speed for about 15 seconds.
Step 5: Strain the water and extra buttermilk out and repeat the process at least 2 more times until the water is clear and there is no more buttermilk in the butter. (This process of rinsing excess buttermilk allows the butter to last longer when it's refrigerated)
Step 6: If you like salted butter then put a teaspoon of Celtic Sea Salt into the mixer and mix for about 30 seconds.
Step 7: Lastly, scrape the butter out of the mixer and blades into a glass bowl and store carefully wrapped.
The butter always tastes the best if eaten within the next couple of days. Enjoy!
What we used:
-4 quarts of cream (from our family dairy cow!)
-1 tsp of Celtic Sea Salt
-Mixer w/ whipping blades
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