Making butter in a milk churn is a straightforward process involving agitating heavy cream until the butterfat separates from the buttermilk. Here's how to do it:
Steps to Churn Butter:
-
Pour in Heavy Cream: Add your desired amount of heavy whipping cream into the butter churn. A good starting point is about 2 cups.
-
Agitate the Cream: Begin agitating the cream. This is the core of the process. Churn the handle or operate the mechanism of your churn consistently.
-
Observe the Separation: After about 10 minutes (this can vary based on cream temperature and churn efficiency), you'll notice the cream thickening and eventually separating into a lump of butterfat and buttermilk.
-
Drain the Buttermilk: Once the butter has separated, carefully drain the butter churn contents into a bowl lined with cheesecloth. The liquid that drains is your buttermilk.
-
Collect the Butter: The solids remaining in the cheesecloth are your freshly churned butter.
Tips for Best Results:
- Temperature Matters: Cold cream (but not frozen) tends to work best.
- Cleanliness: Ensure your churn is thoroughly clean before use to avoid any off-flavors in your butter.
- Wash the Butter (Optional): Some people like to rinse the butter in cold water after separating it to remove any remaining buttermilk and improve its keeping quality. This involves kneading the butter in cold water, then draining the water away until it runs clear.
Enjoy Your Homemade Butter!
Use it immediately or store it in the refrigerator for later use.