Alright, folks, gather ’round, let me tell you about my little kitchen adventure – making butter without vegetable oil. I’m not gonna lie, it sounded a bit crazy at first, but hey, I like a good challenge, and I’m always up for trying to make things a bit healthier, you know?
So, I started this whole thing because I was getting tired of seeing “vegetable oil” listed on literally everything, even my butter! It’s supposed to be, like, a simple thing, right? Just cream, maybe some salt. But no, they gotta sneak in all these extra oils, and I’m just not into it.
I did a bit of digging, found some people online talking about how to make butter the old-fashioned way, just using heavy cream. Sounded simple enough, so I went for it. I grabbed a carton of heavy cream from the store, making sure it was the real deal, no added anything, just pure cream. Then, I poured that cream into my trusty stand mixer. You could use a hand mixer too, or even just a jar and some serious elbow grease, but I’m all about convenience, so stand mixer it was.
I started whipping that cream like there was no tomorrow. At first, it just looked like whipped cream, you know, the kind you put on pies. But I kept going. After a while, it started to look a bit grainy, and then, bam! Little yellow bits started to appear. That’s the butterfat separating from the buttermilk. It was pretty cool to watch, I gotta say.
- Whipping: Kept whipping until the solid butterfat clumped together.
- Buttermilk: Poured off the liquid buttermilk. You can actually save this stuff for baking, it’s great in pancakes or biscuits.
- Washing: Then, and this is important, I rinsed the butter with cold water. Just kept pouring water over it and squishing it around with my hands until the water ran clear. This gets rid of any leftover buttermilk and helps the butter last longer.
The Separation:
Finally, I added a pinch of salt, because, let’s be honest, salted butter is just better. I mixed that in, and there it was – homemade butter, without a drop of vegetable oil in sight!
It was a bit of work, I won’t deny that, but the taste? Amazing. So much richer and creamier than the store-bought stuff. And the feeling of making something like that from scratch? Pretty darn satisfying. Plus, I knew exactly what was in it – cream and salt, that’s it. No mystery ingredients. I spread it on some toast, and it was pure heaven. I highly recommend giving it a try if you’re feeling adventurous. It’s a fun little project, and you end up with something truly delicious.
