TRIVIA: DO IT YOURSELF: DIY- BUTTER for MOM…

• I. Wouldn’t it be cool if you could tell your mom that you can create super tasty butter (without even needing a churn)? Making butter sounds like a task for the experts, but it is actually quite simple. There is only one ingredient needed too: fresh heavy cream. If you want salted butter, of course, some salt is required. If you have those two ingredients in your pantry, then making your own butter is so easy and fulfilling, it’s worth a try!

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• II. You do not need a butter churn to successfully create your own butter. If you have one, then that’s fine too. But in this recipe, all you will need is an electric mixer, which is a staple kitchen appliance in almost every American household. It’s also way easier than churning butter! While it may be easy, it’s certainly not cheaper than just buying butter from the supermarket. Heavy cream is more expensive than butter, so be sure you’re in this for the fun and bragging rights, not the cost!

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• III. For us to understand the process of making butter, let’s identify what it is made of: butterfat, milk proteins, and water. If you make butter from fermented cream, you will have a more flavored, cultured butter. You can ferment your cream by adding yogurt and aging it for a while. Butter forms when cream is beaten for so long that it separates.

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• IV. To start the process, get yourself some high-quality heavy cream (extra points if it is from a farm). Start whipping six cups of heavy cream in an electric mixer on high speed until it starts to form stiff peaks. This is merely a progress marker, so don’t stop there, keep whipping! The cream will get thicker and thicker until it eventually starts looking grainy as it loses volume.

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• VIt will also begin to turn a little yellow and will start to curdle. Don’t stop! Keep beating until the cream starts to splatter a bit. This is an indication that the buttermilk is beginning to separate itself from the solids. The whole beating process should last for about ten minutes.

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• VI. Using a mesh strainer, strain the buttermilk and knead the butter. This will remove any unnecessary liquid. Once all the liquid is squeezed out, you will yield a ball of butter the weight of about one pound. If you want to produce salted butter, mix in a bit of kosher sauce, around half a teaspoon to a teaspoon. Place your finished product into small bowls. Consume or store in the fridge for up to two weeks. Don’t forget to pat yourself on the back for doing such a wonderful job.

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