|Crock Butter Churn|
One of the first historic cooking skills I learned was how to make butter in a crock churn. Until I made butter myself, I never understood the steps that are necessary to make sure the butter is the best it can be.
Don't have a proper butter churn? No problem. Follow the simple steps below to make butter in your 21st century home kitchen using modern equipment and heavy cream.
I have read many food historians claim that you cannot make butter from ultra-pasteurized heavy cream. Pasteurization is the process by which products are heated to kill disease-causing microorganisms. Ultra-pasteurization is when products are heated to a higher degree than for regular pasteurization. Some claim that the high temperature used for ultra-pasteurization makes it too hard for the butter to be able to form. Through experience, I can say with definitive proof that butter can be made from ultra-pastuerized cream with great success.
Here is What You Will Need . . .
- 1 Quart Heavy Cream (any brand or type) - This will yield almost 1 Pound of Finished Butter
- Electric Stand-Up Mixer
- Thin Sack-Cloth Cotton Kitchen Towel
- Cold Water
|The cream thickens as it is whisked.|
|The butter fat has pulled out of the buttermilk. |
Notice the butter is sitting in pools of buttermilk.
- Place the sieve on top of the bowl. Lay the sack-cloth kitchen towel over the sieve. Pour the butter and buttermilk into the cloth-lined sieves.
|Place a Sieve on a Bowl.|
|Cover the Sieve with a cotton cloth.|
- Bring all corners of the towel together and twist together to squeeze out as much of the buttermilk from the butter as possible.
|Drain all of the butter and buttermilk |
into the cloth-lined sieve.
- Run the cloth with the butter in it under the cold water tap of your sink. Make sure the water is cold; it will melt if it is too warm! Keep squeezing and twisting under the cold water until all of the buttermilk is removed from the butter.
|Run cold water over butter. |
Squeeze out all of the water and buttermilk
- You've just made butter! You can add salt to taste or keep it unsalted. In the days before refrigeration, butter and other dairy products were kept in a subterranean room that would naturally stay quite cool. In addition, butter was preserved with layers of salt, saline solutions, salt petre, and sugar. To use butter preserved in this way, cooks would have to wash the butter all over again to remove it!