While I was researching homemade yogurt last summer, I also came upon some recipes for homemade butter. Like yogurt, it went on my to-be-made list, but I didn't get to it before school started.
Then last month, I read this post from Phyl (Of Cabbages and King Cakes) on cultured butter and got re-inspired. So this weekend, while making yogurt and the Modern Baker chocolate orange almond tart, I also made butter.
I followed Phyl's detailed instructions: First, I mixed a quart of heavy cream with 1/3 cup of plain yogurt and let it sit overnight. Once it was slightly thickened, I cooled it to 60 F, and then mixed it in my stand-mixer. It was amazing to watch the process as the cream thickened, began to seperate, and then finally broke.
I poured off the buttermilk and then "washed" and kneaded the butter.
This was such a fascinating process, and the end result was delicious! I can't wait to try homemade butter on fresh bread this week. The cream is expensive, so I'm not sure I'll make a habit of making my own butter, but I'm really glad I tried it, and I'm sure we'll make it again as a special treat.