(The jar-shaking method takes at least 30-45 minutes of shaking in a pint jar or smaller.)
Now making butter goes high tech with the help of my Kitchen Aid mixer. It does 80% of the work for you and gives you fresh butter in 20 minutes or less!
(see below this post for other methods!)
You can use your whisk or paddle attachment.
Pour the cold cream into the bowl.
After a few minutes, the cream will begin to coat the whisk and form soft peaks.
At this point, you can turn your speed up to six.
Mix on speed six for a couple of minutes and then take a peek ~
This is also a good time to turn down the speed of the mixer...you don't want to get sloshed ~
Scrape the butter off the whisk into the bowl.
Using a spatula, stir and press as much of the milk out as you can.
Don't throw this milk away...it's buttermilk!
There are a TON of uses for buttermilk.
I like to use it in bread and waffles.
What's your favorite way to use buttermilk?
Rinse the butter under cold water with your hands and knead out all of the milk.
I preferred to use a spatula and press it against the sides of my strainer.
*If you have any milk left in your butter, it will turn your butter sour*
Pack the butter tightly into an 8 oz. jelly jar. Use a table knife to get rid of any air that may be trapped in the jar.
This is 1 cup of creamy butter...2 sticks....or a half a pound.
Pour off the water and add cold water every 2-3 days, or each time while you are using it.
Other bloggers making butter ~
The Organic Sister uses the cardio method-shake a jar like I did in 1st grade
Joy the Baker uses her Kitchen Aid and whisk
Kayotic Kitchen used a food processor
Alanaclaire uses her Kitchen Aid and the paddle attachment and cut out some butter "hearts"
Fresh Butter and Buttermilk
(4x6 recipe download) (full page printable recipe)