Easy Homemade Butter Food

EASY HOMEMADE BUTTER

Steps:

• Fill airtight containers approximately half full with heavy cream. Securely cover containers and shake until thickened.

HOMEMADE BUTTER

Steps:

• Pour the cream into a food processor and process on high for about 5 minutes, or until the cream looks very curdled and it sounds splashy.
• Strain the mixture through a fine-mesh sieve lined with cheesecloth and squeeze gently to remove as much of the buttermilk as possible.
• Add the ice to a large bowl and cover with water. Add in the butter and, using your hands, squeeze and knead the butter just to get a bit more of the buttermilk out and lightly chill the butter. Drain away the water and ice, dry out the bowl and mash the salt into the butter.
• Transfer to a serving vessel or wrap in wax or parchment paper and serve at room temperature or chilled.

HOMEMADE PEANUT BUTTER

Steps:

• Place the peanuts, salt and honey into the bowl of a food processor. Process for 1 minute. Scrape down the sides of the bowl. Place the lid back on and continue to process while slowly drizzling in the oil and process until the mixture is smooth, 1 1/2 to 2 minutes. Place the peanut butter in an airtight container and store in the refrigerator for up to 2 months.
• Preheat the oven to 350 degrees F.
• Rinse the peanuts under cool water to remove excess dirt. Pat dry and place in a large bowl and toss with the peanut oil and salt until well coated.
• Place on 2 half sheet pans, making sure to spread them out into a single layer. Roast in the oven for 30 to 35 minutes, rotating the pans halfway through cooking. Once you remove the peanuts from the oven, let them cool slightly before eating. They will continue to "cook" and become crunchy as they cool.
• If using peanuts to make peanut butter, remove shells and discard. Remove the skin by rubbing the peanuts together in your hands held over a salad spinner, allowing the peanuts and skins to fall into the bowl. Once the skin has been loosened from all of the peanuts close the salad spinner and spin until all of the skin has been separated from the peanuts.

HOMEMADE BUTTER

Steps:

• Pour cream into a food processor or blender. Process for 10 minutes, or until the butter separates. Strain off the liquid. Season to taste with salt if you like. Press butter into a small bowl with the back of a spoon to further remove liquid.

EASY HOMEMADE ALMOND BUTTER

Steps:

• Grind together 1 cup roasted almonds and 1/8 teaspoon salt in a food processor, then add 3 tablespoons almond or vegetable oil in a slow, steady stream, and process until the mixture comes together and is the desired consistency. This recipe makes ¾ cup.
• To roast chopped almonds, preheat oven to 350°F Roast 4-6 minutes, until light brown.

EASY HOMEMADE BUTTER

Steps:

• Pour cream into a large, screw-top jar. The jar should be large enough that the cream only fills it up 1/2-2/3 full. Ensure the lid is screwed tightly onto the jar.
• Shake the jar vigorously. Keep shaking continuously. The cream will froth up after a time and will seem to stop moving in the jar - don't worry! Just keep shaking - over time you will see the cream start to resemble a sort of whipped cottage cheese, and then it will form a solid, yellowish mass, surrounded by an ever-growing pool of white liquid.
• Shake the jar another 2-3 minutes. In total, it will have been shook for around 25 minutes, depending on the temperature of the cream.
• Suspend a fine sieve over a bowl and empty the jar contents into it. Using a clean spoon, beat, press and fold the butter, teasing out as much liquid as you can.
• Beat a pinch of salt, if desired, into the butter, and then take the mass in your hands. Press and roll it gently, as if you are kneading a bread dough, until the butter starts to become quite smooth and sticky.
• Store the butter in a ceramic dish. The collected liquid is buttermilk (or whey) and can be used in baking.