If you've ever churned butter, you know the work involved. But, if you have a stand mixer, you can make butter in no time, though it can be a bit messy.
This is a simple recipe that makes not only a pound of butter, but about 2 1/2 cups of buttermilk (strained from the butter).
The carrot is used here exclusively to add color to the butter. It can made without it.
The recipe is from Livingwellspendingless.com, another great recipe blog with innovative and interesting ways to feed a family and save some money at the same time.
1 carrot (optional)
1/4 cup milk (optional)
1 quart heavy cream
3/4 teaspoon salt
1. Peel and finely grate a carrot. Heat in small saucepan with 1/4 cup milk until milk is bubbly. Use a clean cheesecloth to strain orange-colored milk into the bowl of your stand mixer. Discard shredded carrot.
2. Pour cream into bowl of stand mixer fitted with paddle attachment. Add salt. Cover mixer with a towel; it will be very messy. Turn mixer on high.
3. Continue mixing, checking frequently. It will first turn to whipped cream, then begin to get grainy and separate into butter and buttermilk, and the splashing will get much worse.
The butter is ready when it sticks in a clump to the paddle.
4. Place a colander over a bowl, then strain the buttermilk off of the butter. Set aside for another use. (Time to make cornbread!)
5. Using your hands or a spatula, press out excess buttermilk under cold running water until water runs clear. Shape into stick or ball. Butter will keep covered in refrigerator for up to 4 weeks.
Makes about 1 pound of butter, plus about 2 1/2 cups of buttermilk.