We only go to the store once a week. So when I realized this morning that I had used the last of the butter on the Victoria Sponge on Monday, I was bummed. But wait! I still had some cream left from the whip, so viola! Butter was about to happen. It’s super easy and happened while I was making coffee.
- Add heavy cream and salt to stand mixer
- Turn on medium high and wait until the cream begins to separate into butter and buttermilk (5-10 minutes depending on quantity and temperature – colder takes longer)
And just like that, you have butter. Yay!
The squash plants on the sidewalk at my storefront are insanely huge and I love it. Yesterday a customer stopped at the door “Hey! This is squash! Did you know this is squash? You have squash here!” Like perhaps these ginormous plants arrived and I was oblivious…? Either way, it was funny and today I harvested one of the largest yellow guys before he gets too big and seedy. To date we’ve eaten 3 and they have all be pretty amazing. I saute them with some chopped onions and a little of my homemade butter. Yum.
We have been making our own butter now for quite awhile and it’s probably the easiest thing in the world aside from growing mold.
Take a gallon of heavy cream, pour into the bowl in your mixer with 1/2 TB salt and run it on medium speed until the butter separates from the buttermilk (about 10 minutes). First you will get whipped cream, then it will slowly start to solidify. Press your butter into blocks or containers and save the buttermilk for some yummy Irish Soda Bread (or ranch dressing as the husband likes to make):
- Mix 2 cups flour, 1 1/2 tsp baking powder, 1/4 tsp baking soda & 3/4 tsp salt* in a bowl (*note: if you are using the buttermilk remaining from your homemade butter, skip the salt as your milk will already be salted)
- Add 1 cup buttermilk to the mixture and stir to form a soft dough
- Either knead on a floured surface or in the bowl for 2-3 minutes
- Form the dough into a round loaf about 8 inches across – cross hatch with a knife to spiff it up
- Bake for 40 minutes at 350*
- The bread is done when it sounds hollow after a light thump
- For a softer crust, wrap in a clean tea towel and set the bread on it’s side to cool
I can’t think of many things better than fresh bread…unless of course you’re pairing it with fresh butter. Excuse me while I go unhinge my face….