Have you ever seen a recipe so easy even a child could make it?
And would you believe that the said recipe is for homemade butter?
Butter is one of the quintessential ingredients in your pantry.
Even better, making butter is easy.
In fact, it’s almost unbelievably easy.
It only takes a single ingredient.
Chef Jean-Pierre only pointed out one ingredient. Yes, just one.
But this recipe comes with a caveat because youâll need a kitchen mixer for this one since no amount of butter can ready your elbow for this work.
Before we begin, Chef Jean-Pierre also pointed out that all tools should be very cold.
Refrigerate the bowls and utensils youâll be using for this recipe.
You’ll need heavy whipping cream.
One carton should yield about half a pound of homemade butter.
You can use your favorite brand but Chef Jean-Pierre recommends those with high-fat content because really, what did you expect butter to be made of?
He says that the recommended percentage is about 40% but you can go lower to 36%, since grocery stores donât usually sell high-quality whipping cream.
Pour whipping cream into mixing bowl.
You can start at a fairly low speed and eventually crank it up. But it should be below the speed where the cream is splattering about.
In the old days, butter was made from constant churning, but this recipe should be child-friendly so weâre relying on technology.
Donât you just love kitchen appliances?
And they said that the best thing was sliced bread!
Continue âchurningâ the cream until it becomes butter.
Usually, when we reach the consistency of âstiff peaksâ, we stop right there, but weâre not making cake or meringue here.
So continue mixing the now whipped cream.
You can increase the speed as the cream gets thicker and foamier.
Pretty soon, you’ll see butter forming.
Sooner or later youâll notice a significant amount of moisture in the mixture.
The constant mixing will eventually separate the buttermilk from the butter.
You’ll see curdled, crumbly, lumpy butter.
Press the butter onto the side of your bowl to squeeze and drain out the remaining buttermilk.
Set the buttermilk aside as you can use it for other recipes like fried chicken batter or mashed potatoes.
The next step is crucial.
Youâll need to rinse off the remaining buttermilk to prevent the butter from spoiling quickly.
Prepare a big bowl of water with ice.
Place your butter inside a fine-mesh bag, cheesecloth, or an ordinary cloth.
The water should be really cold so that the butter can hold its shape while being rinsed.
Soak the bag in the water like tea then squeeze it to extract the remaining buttermilk.
Once done, remove the butter from the water and the bag and shape it accordingly for your container.
You can also put a pinch of salt to enhance the flavor.
See how the hilariously witty Chef Jean-Pierre whips up his butter in the video below!
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