Here's the start of our process--a mere two cups of cream in the Cuisinart. Why so little? Well look at the next picture.....
|Near the beginning of the process.|
|The cream edges away from the center|
Now comes the one part I dislike about making butter, and frankly it takes the longest. You have to wash the butter to remove all the excess liquid. Don't be tempted to skip this step. Leaving the buttermilk in the butter may cause it to go rancid quickly. I dump my butter in a large bowl and begin pressing it against the sides. You'll see droplet of liquid escaping from the butter solids. I spray the whole batch with COLD water from the sinks sprayer (can you guess why you don't want to use hot water?) Then it's rinse and repeat, rinse and repeat.
Here I'm almost done. This liquid is actually rinse water more than squeezed out buttermilk. See how much clearer it becomes? Now you have unsalted butter. While it's still so soft and creamy you can add flavorings--salt, cinnamon and honey, chives, etc. For this batch I used about 1/2 t. of salt. I started the day with just shy of three quarts of cream. Now I have about 6-7 cups of buttermilk and 3 cups of butter.
Check out my latest find on eBay. This mold makes four standard-sized sticks of butter and even has ridges to imprint lines for 2 tablespoon portions. The jury is still out on this gadget though--I'm having to learn how to remove air pockets in the butter so the measurements are accurate. I'm also having a dickens of a time removing the butter after it solidifies.
Now don't forget to check out what the other bloggers have chosen for their "B" week at the Ben & Me blog. I'll be busy trying to choose my "C" for next week. Hmmmm, chess, chemistry, coin collecting....