Spreads

 How easy is it to make your own butter?

How easy is it to make spreadable butter?

(straight from the fridge)

How easy is it to make buttermilk?

How would you like two for the price of one?

This can be done in two easy steps, so easy you won't believe it.

Who doesn't want spreadable butter?

No more preservatives in your butter

Plus, you get some buttermilk too

Ready? Okay, let's go make some butter

This recipe will make approximately 3-1/2 cups of butter

Also, about 3/4-cup of buttermilk 

You will need a food processor

I haven't tried it with a blender yet, but I believe it can be done

I have always used a food processor and it works great

Ingredients: 

(1) Litre of whipping cream (35%)

(2) Cups of Grapeseed oil or Olive oil 

Method:

What you are going to do is, separate the fat from the whipping cream and in turn you get butter.

Once you have your food processor ready, pour the complete one litre into the processor. Let the container rest on the blade attachement as pictured above, this way we get every last drop of whipping cream.

Put the lid on and set processor at high speed for about ten minutes. Set timer. You will notice that it will turn into whipping cream first. Don't stop, keep the processor going for about another ten minutes (approximately).

Stop the processor and check it once and awhile. You will notice that you now have homemade butter. The liquid part is the buttermilk.

Find a large bowl and put a strainer over the bowl. The idea now, is to squeeze out as much liquid as you can with a spatula. You will find, that some  butter may ooze out as well, that's okay. Just scoop the butter from underneath the strainer and put it back into the processor bowl. You may have to do this a few times. It only takes a couple of minutes.

Once you get used to it, it's a very fast process. Have a separate bowl handy so that you can now scoop the butter inside the strainer into the bowl. Once this is complete, pour your buttermilk into a container for future baking use (refrigerate).

Adding the Grapeseed or Olive oil

Adding the oil makes the butter spreadable. Always keep the butter refrigerated, do not leave it out for any length of time. It won't melt right away, but if your kitchen is warm, it will. If it does happen, just refrigerate and it will solidify again.

Now take the butter out of the bowl, scoop it back into the processor bowl and add two cups of Grapeseed or Olive oil. Olive oil makes your butter slightly darker compared to the Grapeseed oil. Close lid and process for about two minutes. 

Voila! You now have homemade butter. Scoop your butter, into a container and store in the fridge. The butter will look liquidy at first, but after a few hours in the fridge, it will solidify.

You never have to leave your butter out as it is already spreadable, straight from the fridge.

Homemade butter with your homemade bread mmmm! yummy!

Enjoy!