How to Make French Butter at Home
Making French butter at home is one of those satisfying skills that brings you closer to the roots of traditional homesteading. In a time when convenience often trumps quality, taking a step back and crafting your own butter from fresh cream gives you control over your ingredients and connects you to an age-old process.
Servings: 12 Ounces
Calories: 285kcal
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Equipment
Ingredients
- 1 Quart Heavy Cream
- 4 Tablespoons Cultured Buttermilk
- 1 Cup Cultured Plain Yogurt
- 1 Teaspoon Salt
Instructions
- Into a large bowl add the heavy whipping cream, cultured buttermilk, and cultured plain yogurt and mix well. Cover the cowl and leave at room temperature for 24 to 48 hours.
- Then we’ll make the butter.
- Using a stand mixer and a whisk attachment, slowly begin mixing as it is thick and a bit messy when you start out mixing. Whip it until you have the consistency of whipped cream.
- Then switch to the paddle attachment, scrape down the sides of the bowl, and whip until the butter forms and starts to separate from the liquid.
- Then we have to clean up the solid butter. Scrape it off the paddle attachment and put the butter in a colander. Drain off the liquid. Form a ball with the butter and squeeze out the water.
- Place into a bowl of ice water and continue to squeeze out the liquid. Change out the water and ice two more times until the water stays clear when you’re squeezing out the liquid in the butter.
- You can keep it as unsalted butter. If adding salt, place on clean work surface and add the salt to the butter and knead it in. Give it one final bath in the ice water.
- Form into the rectangular shape, log shape, or other desired shape.
Nutrition
Calories: 285kcal | Carbohydrates: 3g | Protein: 3g | Fat: 29g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 93mg | Sodium: 65mg | Potassium: 119mg | Sugar: 3g | Vitamin A: 1188IU | Vitamin C: 1mg | Calcium: 83mg | Iron: 0.1mg