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If you think you’re going to make butter out of that 1/4 cup of heavy cream leftover from making Never-Fail Biscuits, think again. It’s difficult to make butter from anything less than about 1 1/2 cups (12 ounces, 340g) of cream; most full-size mixers and food processors simply don’t like dealing with small amounts of liquid. And with the yield of butter from cream ranging from about 35% to 50% (tops) by weight, it’s frankly not worth the effort (even if you do manage it) to start with a cup or less of cream and end up with just 6 or 7 tablespoons of homemade butter. Tip: If you’re really determined to make a small amount of butter, your handheld mixer is perfect for the smaller amounts of cream your processor or stand mixer balks at. I’ve successfully made butter from as little as 2/3 cup (about 5 ounces, 142g) of heavy cream using my handheld mixer. Making butter in a blender All of a sudden the cream goes a bit yellow in colour and then little bits of butter appear and a thin liquid, the buttermilk. Just seconds later, the butter seems to clump and is separated from the buttermilk. If your whisk is on high speed you are now redecorating the kitchen, hence my suggesting you reduce speed to a minimum. Buttermilk Let the cream reach room temperature, around 20 C (68 F) is ideal – this is critical. Don’t heat it but leave the pots out of the fridge for a good few hours to warm up. If you have a cold kitchen, put them into the living room to warm up. Now we are ready to make butter. While maintaining the strengths that have made the reputation of the CONTIMAB®, we have developed a new range of churns, even more accessible. The CONTIMAB EASYFLEX® range is the latest model of the SIMON Frères butter churns.
Frères Continuous Butter Making Machine - Contimab Easyflex Simon Frères Continuous Butter Making Machine - Contimab Easyflex
Salt (and season) to taste: Do you like your butter salted, or not? I prefer baking with unsalted butter (to best control the salt level in the recipe) and using salted butter as a condiment: on toast, biscuits, scones, pancakes, and slices of crusty bread, to name just a few favorites. When you make your own butter, you can add just the amount of salt you prefer. (To replicate the salt level of store-bought butter, use a scant 1/4 teaspoon table salt per 4 ounces (113g) of homemade butter.) Final product: Softer and creamier than butter made using a mixer, since it retains more of the buttermilk. Drain the buttermilk off – you can use this in baking bread, scones, cooking or make your cat very happy. Washing the ButterI’ve never managed to freeze cream so making butter was the ideal way to take advantage of a bargain and store it for use in the future. To salt do not add more than a small half teaspoon for each half pound (250 gr) – half that amount suits me but I don’t take a lot of salt. Repeat the washing process until the water is really clean, this can be seven or more times but I can’t emphasise enough how you do need to make sure the water is clear. Pressing the butter Buttermilk separation section with self-clarifying filter and nozzle for re-injection of chilled buttermilk
Continuous Butter Making Machine - CONTIMAB - Simon SAS Continuous Butter Making Machine - CONTIMAB - Simon SAS
b) perfectly stable butter composition resulting from low basic moisture which allows easy adjustment by dosing pump. Due to this method, butter can be produced exactly in accordance with current legislation. The CONTIMAB® range has been designed as user-friendly, with maximum flexibility, efficiency, and ease of maintenance. The butter-making process takes several minutes, but the final separation of butter solids and buttermilk happens quite suddenly at the end. Be prepared for some splashing! Making butter with a handheld electric mixer Using your mixer's flat beater rather than its whisk will speed the butter-making process up considerably. Making butter in a stand mixer In addition, homemade butter is soft and malleable before being chilled, perfect for making compound butter by stirring in some garlic, cheese powder, cinnamon sugar, or your favorite sweet or savory add-in. Can you do this with store-bought butter? Sure; it’s just less convenient since you have to soften the butter first.
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Unless you have your own cow or access to a dairy, you are not going to save any money by making your own butter. As with most commodity products in the supermarket, the retail price of butter is less than you can buy the raw materials for at retail You can also add crushed garlic or dried herbs to make flavoured butter if you wish at this stage. Shaping the Butter If you are going to freeze the butter, don’t salt or flavour it. The freezing process enhances the saltiness or flavour and you may well find it tasted fine on the way in but is too salty after freezing. Heavy cream, whipping cream, or heavy whipping cream are all suitable choices for making homemade butter. Heavy cream, with the highest percentage of butterfat, will yield the most butter; lower-fat whipping cream will yield less.
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