Homemade Butter Suggestions...

Thanks!

That's kinda why I'm wanting to do this. My kids are 8 and 6 and I like showing them different things.

re read he would be careful using Glass with kids, as would I.

I have copied this and will try some this weekend.

Tonight my kids will hear this:

Y'all come shake this jar until the insides turns to buddah!

Houmas House makes some with pecans and Steins, so good...

I do this all the time, just as you describe it using the kitchen aid. Here's a couple of tips:

1) take the cream out of the fridge about an hour before you do it. If it's too cold it takes longer to separate and then the butter is too hard to work in the salt.

2) With a slightly chilled heavy cream it should take about ten minutes of whisking in the kitchen aid to make the butter. You keep spinning it on the 8 or 9 setting until the cream is past the whipped stage. Once the curds and whey separate (you will know when it happens immediately because the whey will begin to start splashing out of the pot and there will be a big glob of nice yellow butter stuck in your whisk) you want to pour all the whey out of the bowl.

3) It's important that you "wash" the butter in the kitchen aid by filling the bowl up with water and running the mixer on very low for 5 to 10 seconds. The water will turn whitish as the whey comes out of the butter. Throw this out and "wash" again. 2 or 3 times is enough. This process is important because the more whey there is in the butter the less time the butter will keep. A well washed butter will keep about 1 1/2 to 2 weeks in the fridge.

4) Use a very coarse grain salt. Start with about 1/2 teaspoon per pint of cream and then adjust. I put a little over a teaspoon per pint. I can't tell you what a difference using coarse grain salt over fine grain salt makes. You just get this burst of flavor and a slight crunchiness in a bite of butter that you don't experience if you use fine salt and it's really, really good.

5) Finally, if your'e lazy and want some coarse grain salt butter, just buy unsalted butter and leave out to turn soft, then mix in the coarse grain salt.