Have you ever made your own butter? If you keep an animal (particularly a cow) for milking, you should! It’s ever so easy when you have a Bosch! Here’s how!
You’ll need a quart of deliciously smooth cream. Separating cream from fresh milk is easy: let it chill overnight (or 12 hrs) in the fridge. When morning comes, you’ll see a distinct line between the milk and fats that always rise to the surface.
Take a ladle and gently remove the top cream (helps if you use a wide mouth jar!). When you begin seeing a blue-ish color stream into your ladle, its time to stop. That’s milk and you only want the fats!
Continue to collect and refrigerate cream until you have 1 quart (4 C).
When ready to make butter, let your cream sit at room temperature for an approximate hour. This gentle warming will shorten the process!
Set up your Bosch mixer, using the wire whips (did you know you can also make a delicious creamed honey in 5 minutes with these whips? A household favorite!).
Pour cream in the mixing bowl and settle the lid into place. Note: its important to have a cover to avoid splatters!
Turn it onto low and let it go.
In approx 2 minutes, the cream will transform into a fluffy whipped cream. A minute or two later, it will die back and begin to form tiny fat particles. At this point, you’ll see something that resembles a cottage cheese consistency.
But only for a minute or less!
These fat particles will continue to separate until you have blobs of butter on your whips and buttermilk in the bottom of the bowl.
The key to successfully using the Bosch is to watch and listen. The entire separating process takes approximately 6 minutes, so stay on your toes!
When separation occurs you’ll hear a change in the motor as it fights the thickness of accumulated fats. Because of this accumulation, buttermilk will begin to “splatter” the lid, a sure sign your butter is ready! A quick peep will reveal all you need to know!
It’s important to stop the mixer just after separation occurs. Whip it too long and your butter will transition to a fluffier state which won’t last as long. This is a task you want to stay on top of.
When your butter is done, turn off the Bosch. Place a clean cloth over a large bowl and pour everything into it.
Scrape the delicious butter from whisks and gather it in the cloth. Let the butter drip for a quick moment, then transition it from the cloth into a clean bowl.
Note: buttermilk can be saved for making pancakes or muffins. Or drink it cold. Buttermilk made from fresh, raw milk is sweet and very unlike the stuff you find at the grocery store! The real deal is quite nice.
For a longer life, the butter should be washed in very cold water.
Do this by mashing the butter around with a spatula or spoon as cold water runs over it.
Repeat the cycle: add cold water, mash and drain until water is cloudless in color. Once accomplished, every drop should be drained from the butter. Salt can be added to taste. Or you can keep it sweet and simple. Spatula your butter into a container and refrigerate until ready to use.
One quart (4 C) cream makes approximately 1 1/2 C of butter.
This delicious spread is meant to be used in large quantities! Spread it on homemade bread, hot muffins or pancakes. Use it for flaky pie crusts or the making of delicious honey butter. However its used, it will be delicious, so delicious you’ll want to make 6 minute butter all over again!