That took me to thinking about foods we eat everyday starting with the milk expiring after only 5-7 days in my refrigerator, cream cheese going bad after 1week and the list goes on.
I’m making an attempt to do what I can with growing my own vegetables, making my beloved mozzarella and jam and a few other things. Not only is it safer and healthier but it’s so much fresher and will last many weeks longer, the taste is incredibly better and it’s cheaper so for me it’s a no brainer.
So enters the easiest, lightest, creamiest whipped butter EVER!
1qt heavy whipping cream
3/4 tsp salt
Kitchenaid- or any high powered mixer
Several towels-gets messy
Add the cream and salt to the mixer and drape the towels over the mixer. Using the paddle, mix on high. (the towels are VERY necessary during several stages, this mix makes a mess)
Continue to whip on high………..
The cream will first turn into a whipped cream then will begin to separate
After continued mixing, the cream will be the consistency of churned butter. If you prefer churned butter, you can stop at this stage. If that is the case, you will have a delightful buttermilk in addition to the butter. Using a strainer, strain the butter over a bowl removing the butter milk. Press the remaining buttermilk out of the butter and form into a ball. Run the ball of butter over cold water until the water runs clear. You can refrigerate the buttermilk in an airtight container for two weeks.
To continue with whipped butter, mix until all the liquid is removed and the butter is the consistency of frosting. The total mixing time is 25-30 minutes.
The end result is a soft and fluffy whipped butter with an amazingly pure taste.