How To Make REAL BUTTER in a KitchenAid Mixer

hey guys it's erica from alittleinsanity.com and today i'm going to show you how you can take just regular whole or raw whipping cream and turn it into butter in less than 10 minutes in your kitchenaid stand mixer the tools and ingredients you'll need for this recipe are your kitchenaid stand mixer with the wire whisk installed if you have one i highly recommend using the splatter screen if you don't you'll need a couple of extra rags to help keep the mess down 2 cups of heavy whipping cream you can either use raw or pasteurized a rubber spatula an extra mason jar to collect the buttermilk and a large carafe of ice water with some sort of strainer on top to allow the ice water to flow through but not the ice okay we're going to start this recipe off by pouring in our two cups of heavy whipping cream you can use the whipping cream straight out of the refrigerator or let it sit for about a half hour before using it to speed up the separation process and it goes okay we're going to start the speed off by gradually moving all the way up till 10 we're going to run the mixer on high until we start to see the buttermilk separate from the butter fat it takes approximately three minutes now it's a good time before you hit the high speed to attach your splatter guard and keep a rag handy so i want to stop here because i want to show you there's a fine line between producing whipping cream and separating the butter fat from the buttermilk and so right now you'll see that we have perfect whipping cream but in our case we want to go ahead and continue so that we can have butter normally you wouldn't stop but i'm just going to stop it here so that you can kind of see the process that i'm talking about the separation that's occurring so if you look closely in this bowl you'll see that the buttermilk is starting to separate from the butter itself the actual fat we want to go ahead and put the lid back down and continue until we see a real good separation and then we'll drain off the buttermilk at this point you're also going to want to break out your rag even if you have the splatter guard because this is where it's going to get messy okay so now is the perfect time to show you where the butter has separated from the buttermilk all this fat is left is um what we're going to be using to make the butter now don't throw away this buttermilk that's left it's not only great to use for any recipe that calls for buttermilk but if you're into culturing dairy this is a great starter okay so i'm gonna use my spatula to scrape out as much butter as i can you'll see it's just sitting there in the buttermilk i'm gonna go ahead and try just to sort of push it into one lump off to the side go ahead and pour the buttermilk off into a nice glass mason jar so our two cups of whipping cream yielded about a cup of buttermilk okay so the next thing we have to do that's really important is to now get the last of that buttermilk out and really separate any moisture from the fat that's in the butter itself and the reason for doing this is because butter with a water content is not going to last nearly as long as just pure fat butter so in order to do that we're going to actually take a glass of ice cold water and i have a little strainer on top but just be sure that no ice falls into the um bowl and we're going to just add oh i don't know a couple cups of water that's good not too much or it will splash and we're going to just try to whip the rest of this buttermilk out of there your splatter guard back on so in essence what we're doing is we're kind of rinsing the fat and the buttermilk out from each other i'm going to turn it up just a little higher turn it off as you can see the water is still very cloudy so we're going to want to go ahead and drain off this water just into the sink and we're going to rinse and repeat the process again add in some more ice water and cover it up well okay so our water is almost clear it's starting to get there you want to continue rinsing it until the water comes out pretty clean so in this case i would probably do it one more time after rinsing the butter one last time you can see the water is almost clear and our butter is almost done so the last step in our butter making process is to remove this butter from the whisk then once the butter is removed from the whisk you're just going to want to go ahead and press the butter into the side there's just a little water sitting on the bottom of that pan that's coming out of the butter the more you squeeze it the more water you're going to get out of it we're going to drain off that water once we drain off that water there we have it fresh homemade butter and that's all there is to it in less than 10 minutes you can have fresh homemade butter that tastes like nothing else you can season it you can salt it we prefer it raw just as is but it's completely suitable for storing in the refrigerator in an airtight container for approximately three to four weeks if you think you're going to need to store it for longer you can always put it in the freezer again in an airtight container and that's it i hope you enjoyed the fresh butter in your kitchenaid mixer if you have any questions you can certainly visit me at a little insanity.com or leave me a comment down below here on youtube and i'll answer the questions as soon as i can thanks so much god bless goodbye you

Channel: A Little Insanity

Views: 1,884,850

Keywords: homemade, erika, a little insanity, organic food, how to, kitchenaid mixer, butter recipe, raw food, natural, Butter (Ingredient), Raw Food (Diet), KitchenAid (Brand), Mixer (Culinary Tool), Cooking, Recipe

Id: jmin9PBXP_g

Length: 5min 59sec (359 seconds)

Published: Thu Jun 13 2013