Like most of the health-conscious people of my generation, I used to be butter-phobic. I’d use stuff loaded with chemicals to avoid the satanic callings of the demonic cow fat. If I ever indulged in the real stuff, it would be such a microscopic spreading that you’d need a magnifying glass to see it. No more, friends.
Butter is an excellent source of Vitamin A, which is necessary for proper vision. It also carries fat soluble vitamins D, E, and K, and helps the body assimilate these vitamins, according to UC Davis. Additionally, as real fats signal the brain for satiety, using a moderate amount of butter can make you feel full longer.
I’m transitioning from a New York city supermarket maven to a 95% home cook, but butter always seemed like one of those things that is just easier to buy than make. However, finding organic unsalted butter in Brisbane is not easy, and very expensive. So, I decided to try my hand at making my own, using Angela England’s Backyard Farming on an Acre (More or Less) easiest method as a guide. It turns out, making butter couldn’t be easier, tastes delicious, and is about $2.00 less for 200 grams than buying the ready made product.
Ok, Step 1 – Buy cream.
I bought pure cream, which I’d never seen in the US (only heavy whipping, which I think would work as well, just would take longer as it is lower(!!) fat than pure cream – hard to believe, I know.
Step 2 – Pour it into a food processor.
Step 3 – turn on, walk away.
(Optional step 4 – make sure a photo isn’t crazily blurry before you continue. Eep.)
Step 4 – wait for butter to form – it starts to look like this…
And finally this…
Then, refrigerate. It will be hard and…err…buttery!