I have a confession. It’s something I have never talked about here on my blog or any of my social media accounts (until recently). In fact, it’s something I hid this entire time. It’s a very simple thing that you can most likely identify well with.
I love butter.
I do. In all it’s golden, glorious creaminess. It adds flavor to dishes like nothing else can. So why did I avoid mentioning my love for real butter?
I’ve been eating clean for 4 years now, and at some point early on, I got it in my head that clean eating meant low fat eating. Nothing could be further from the truth. Healthy fats are vital in clean eating and I have now fully made the switch to full fat dairy products when I use them. But I was never able to give up butter, even when I was doing the low-fat thing.
Good, healthy, pastured, organic butter is the way I roll these days, and I’m so happy to finally be able to talk about it here! In fact, I even made this video for making your own butter at home. This is a great way to make flavored butters as well! Can we say honey butter? Garlic and chive butter? Onion butter? YUM!!
And the best part for me personally is that the brand of cream I use (Organic Valley) is a local dairy here in Sonoma County! So I’m blessed to have the good stuff and have it be local as well. You just cannot beat that!
CLICK PLAY TO SEE HOW EASY IT IS TO MAKE BUTTER!!
- 1 pint heavy whipping cream
- 1 pinch salt (optional for salted butter)
Pour cream into a blender, food processor, or large, empty jar with a tight fitting lid.
Secure the lid, and turn the processor on at it’s low setting.
It will only take a minute or two before you have whipping cream. If you want salted butter, stop your processor and add it. Just a pinch or two will do the trick, but you should taste it to be sure.
Secure the lid again, and continue to blend on low. In another minute or two, you will start to see a lot of liquid. Once you have this liquid, you’re done!
Take a large cup, or bowl and place some cheese cloth, a paper coffee filter or a small, fine-meshed sieve in it. Pour the butter into the cloth and let it drain.
Now carefully squeeze out some of the remaining buttermilk, gently unwrap the cheese cloth, and transfer the butter to your butter dish.
Important note: You must be sure to remove all the butter milk from the butter. If you don't churn the butter enough, the buttermilk that remains in the butter will sour and spoil your butter. Feel free to blend a second time in the processor or hang the butter to drip off any residual butter milk in the cheese cloth for a couple hours.