Churning your own butter is not that complicated and is super easy and delicious. This is what I do when I have leftover heavy cream I do not want to go bad.
Ingredients:
- 16oz of Extra Cold Heavy Whipping Cream
- 1 bulb of roasted garlic
- 1 tsp of salt
- 1.5 tsp dried herbs or 1 tbsp of fresh herbs
Start by roasting your garlic:
- Take one bulb of garlic and take off the excess peel but leave it covered
- Cut the bottom off to expose the bottom of each clove.
- Place garlic top side down on a small piece of foil in the center. Bring the sides up but drizzle with olive oil and a sprinkle of salt prior to closing at the top
- Place in a preheated oven at 350 for about 30 minutes – take it out and let it rest to cool
- Right after you take your garlic out get your cream very cold. I do this by placing a pint of heavy whipping cream directly in the freezer for about 20 or so minutes.
- When your garlic is cool and cream is extra cold you are ready to start “ churning” your own butter.
- I find the easiest way to do this is by breaking out of my ninja food processor or blender. Most blenders or food processors will work but keep in mind you will need to run the blade for 45 to 60 seconds at a time.
- Start by pouring your cold cream in your food processor. Pulse for 60 seconds
- Scape down any bits that are stuck at the top and pulse again for another 60 seconds.
- It should be starting to separate at this point. Again scape any splash ups back down and pulse again for 45 to 60 seconds. You will keep repeating this process until the cream has now turned into something resembling butter. It should be clumped to one side with loose white liquid (butter cream). You will know you are ready for the next step when you butter keeps clumping to one side. Depending on your blender or food processor it can take anywhere from 3 to 6 minutes.
- Now drain the buttermilk off, I always save this for pancakes or anything else calling for buttermilk.
- Take your clumped butter and place it in an ice bath (bowl of ice water about 3 times the size of the butter). You will start to squeeze and work the butter.
- Pour off the white liquid but try and keep the ice in as you will need to fill back with water which still needs to be ice cold to repeat this process until the liquid is semi clear.
- Drain the water and try to ensure none of the ice is in the butter.
- Take the butter now add in the roasted garlic and salt. You can also add in fresh or dry herbs in as well. Parsley works best, I only use rosemary when I am using the butter to cook something.
- Now wrap in a cheese cloth and form the shape you would like the butter in. I like mine in a log as I am using cutting pats of butter for bread and such. You could also do a ball. If butter still wet use the cheese clothe to drain the excess liquid and place in the fridge. Let it set for about 4 hours. You can use it sooner than that but you will be constantly reshaping your butter as you will find it still has a little liquid that is breaking up its solid form. Either way is so delicious.
