I already know what you're thinking. "Butter is NOT healthy, Priscilla. What's wrong with you??". Sure, butter isn't necessarily a diet food. But as with everything in life, moderation is key. If you don't want to give up butter but want to make it a little healthier, then this is what you gotta do.
First, this is better because you are making it yourself. You can choose what type of cream to buy. You can find organic milk that comes from grass-fed cows that are also local. That by itself makes this a million times better than butter you buy in the store.
Second, you can also control the amount of salt that goes in. Plus, this is fresh!
Third, you can still have butter but just make sure you measure it out in a measuring spoon so you know exactly how much you are eating, and add it to your warm toast while the butter is at room temperature. That way it's easier to spread it in a thinner layer.
Ingredients
-2 cups of heavy whipping cream.
-2 cups of heavy whipping cream.
-Salt to taste
I used my KitchenAid but you could do this with a hand mixer, in a glass jar or even by hand if you're VERY strong.
Directions
-Add your whipping cream to the bowl. No need for the cream to be cold, a little warmer is better because it will form faster. If you want salted butter, then this is also when you will add that salt. You're going to start your mixer on low at first, then once the cream looks like that whipped cream you're used to, all thick and yummy, you can increase the speed to medium.
-Beat that for about 9 minutes until you see the butter starting to separate from a white liquid. That liquid is buttermilk, you'll wanna save that because, DUH free buttermilk!
I used my KitchenAid but you could do this with a hand mixer, in a glass jar or even by hand if you're VERY strong.
Directions
-Add your whipping cream to the bowl. No need for the cream to be cold, a little warmer is better because it will form faster. If you want salted butter, then this is also when you will add that salt. You're going to start your mixer on low at first, then once the cream looks like that whipped cream you're used to, all thick and yummy, you can increase the speed to medium.
-Beat that for about 9 minutes until you see the butter starting to separate from a white liquid. That liquid is buttermilk, you'll wanna save that because, DUH free buttermilk!
-Now, with a fine mesh strainer, drain the butter curds from the liquid. Make sure you have a bowl underneath to catch that buttermilk. Gently press some of the excess water out of the butter.
-This next step is crucial. Under cold running water, knead the butter in your hand until you don't see any white liquid coming out of the butter. You want to get as much buttermilk out of the butter as possible because if you leave any in there, it will spoil faster.
Keep your butter in the fridge to last longer.
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