If the word nostalgia was a flavor it would taste like homemade butter. Before you raise your eyebrows in question, let me explain. To me, homemade butter tastes like holidays, and the experience of making it transports me back to childhood, no, transports me back to every single Thanksgiving morning. Like clockwork, my mom would wake both my sister and I up at 7:45 a.m. so that we could be seated at the kitchen counter by 8:00 a.m. ready to make butter and watch the Macy’s Day Parade.
When the words “make butter” are uttered, usually the brain shifts straight to an image of pioneer days with a butter churn, but I promise my process is sooooo easy, and it only takes two ingredients!
1 cup Heavy Whipping Cream
1 tsp Salt
1. Pour the whipping cream and salt into a container that can seal TIGHT. Stir the butter in slightly with a fork.
2. Close your container, and seal it as tight as your can. Then shake it VIGOROUSLY holding the container with both hands and using all of your arm strength.
Kitchen Tip 1: I cannot state enough how important it is to make sure that you are using a container that can seal completely. With the amount that you are shaking this dish, you DO NOT want it to open. Believe me, this has happened to me, and I have ended up like a cartoon character with cream spewing out the sides and covering my face and hair. If you are doubting the seal of your container, at least wrap a towel around it while shaking to avoid a mess.
3. Continue to shake the container until you can hear the change in the consistency. Instead of hearing liquid jostling around there should be a slight thunk with each up and down shake. This usually takes anywhere between 7-12 minutes of shaking depending on how strong you are.
Kitchen Tip 2: It doesn’t hurt to make this dish as a family. There’s a reason my mom would always have my sister and I make this together as kids. Your arms do get a bit sore after a couple of minutes shaking the butter dish.
4. After hearing the consistency change, carefully open the container and check the butter. It won’t be solid like the bars found in the store, instead it should be a thick spreadable material. If it still seems a little too liquidly to spread on bread, then put the cover back on, and shake until it thickens up.
That’s literally all there is to it – two ingredients and some arm strength – and in return you get perfectly spreadable butter. There’s something so pure and decadent about homemade butter, and it adds an extra touch to all homemade breads. Pair it with either my Italian Herb and Cheese Buns or French Bread for a delicious combo. The best part? You can save this in your fridge for up to five days before it spoils!