How to make homemade butter

Last week, our friend Say invited us over. We came with empty stomachs because he subscribes to the theory, “go big, or go home”. A fully stocked fridge, several loaves of banana bread, bacon and MORE is what we expect and have come to love.  Italian was the theme this time. There was gourmet coffee, pasta with simple tomato sauce (also an interesting curry alfredo sauce), affogato, tiramisu, Italian waffles, G for Gelato…and bruschetta served on a baguette with homemade butter. I had to ask, “Say, you made butter?”

Let’s get started!

After 15-20 minutes of shaking, you will hear a “POP!” and the butter will have separated from the buttermilk. You will see two distinct entities in the jar: butter and buttermilk.

Pour the buttermilk into another container, and you will be left with butter. It will be a soft, room-temperature butter. Mix in a bit of salt, and that will bring out the sweet and creamy flavours of the butter.

Serve it on bread, bake with it, smother it on corn on a cob, and/or whatever you do with butter! Just make sure to store it, and it can last for about a month or so (get rid of it when you see fuzzy mold).

Your turn, try it!