Have you ever made your own butter?
I’ve never made one prior to this but has always been fascinated by the process. When I finally got hold of real milk (non-homogenized), I figured now’s the chance. You know just for learning and experience wise. If I can get grass-fed milk, you bet I will be making my own butter frequently. Unfortunately, that’s not the case. Don’t think I can find any in Malaysia.
Cream – where butter is born.
Do you know that real milk when left untouched, will separate into two layers; cream on the top and milk at the bottom? The cream, rich in fat will rise to the top forming a thin layer. Now, separate this cream from the milk and you get fresh cream.
Experiment #1: Making butter in a bottle
This is the easiest way to make butter. Place cream in a bottle and tighten the lid. Now, shake like crazy until the butterfat and buttermilk are separated.
And so I shake and shake the bottle again. This is 40 minutes from when I first started. Check out the shaking action here.
This is the result after shaking the bottle for a total of 1 hour 30 minutes!!! The cream never separate. I read that it takes only about 10 minutes to make butter in a bottle. This took WAY too long.
In the end, I only made whipping cream. Not sure why the cream never becomes butter. Anyway, I downed everything after completing the experiment. 😛
3 weeks later…
Experiment #2: Making butter with immersion blender
The cream I obtained from this batch wasn’t much. Still, I tried blending it.
I ate everything; butter and buttermilk right there with fleur de sel. Yum!
I’m planning to retry the butter making in a bottle experiment in the future. Will update the result here.