Ascetic Life of Motherhood | Homemade Butter Recipe for Saint Brigid
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INGREDIENTS
3 CUPS HEAVY WHIPPING CREAM
1 QUART ICE-COLD WATER
SALT TO TASTE (OPTIONAL)
EQUIPMENT
-STAND MIXER WITH WHISK ATTACHMENT OR HAND-HELD MIXER
-SPATULA
-TOWEL OR SPLASH GUARD
-MESH STRAINER (OPTIONAL)
1. Add the whisk attachment to your stand mixer. Add heavy cream to the mixing bowl. Start the mixer on the slowest setting, gradually raising the speed to the fastest setting. Keep a dish towel on hand to cover the bowl if the cream splashes out.
2. The cream will go through three stages: soft peaks, then stiff peaks, and finally the butter solids will separate from the buttermilk. Once you see the butter solids separate, stop the stand mixer and pour out the buttermilk. (The buttermilk can be reserved for other uses.)
3. Transfer the butter to a fine mesh sieve set over a large bowl. Using a spatula, press the butter into the sieve to remove any excess buttermilk. (The less buttermilk that remains in the butter, the longer the butter may last.)
4. Clean the stand mixer bowl, then return the butter to it. Add 1/4 cup of ice-cold water to the bowl then whip the butter again for around 10 seconds to “wash” the butter and get rid of any excess buttermilk. Once the water becomes cloudy pour it out and repeat the process until the water remains clear.
5 Pour out any water remaining in the bowl. Replace the whisk accessory with the flat beater. Add any ingredients you want to flavor the butter to the bowl and beat until they are just combined. Finished butter can be formed into a log or put into a small bowl. Store in an airtight container in the fridge for up to 2 weeks.
Blessed Feast!
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