Hand-Rolled Butter
Ingredients
- Cream
- Salt
Instructions
- Thoroughly clean the inside of your butter churn with soap and hot water.
- Pour cream into the churn, being sure not to fill the churn more than ⅔ full.
- Crank briskly until the cream separates into buttermilk and butter.
- It will likely take about 20 minutes, but may take longer if you’re making a bigger batch.
- Pour off the buttermilk, reserving it for baking.
- Dump butter into a bowl and pour cold fresh water over it.
- Use a wooden spoon to stir the butter in the water.
- Drain off the water and repeat.
- The goal is to remove as much of the buttermilk as possible so that only the actual butter remains.
- Add salt to taste.
- Place a sheet of parchment paper on a counter or other hard surface.
- Scoop the butter onto the paper in an oblong shape.
- Fold the paper over the butter and then use the edge of a cookie sheet or another long straight item to gently push the butter into a neat log shape.
- Twist or tape the ends of the parchment paper to close.
- Store in the refrigerator.
Notes / Tips / Wine Advice:
Amish butter is known for its rich, creamy flavor, which is largely thanks to how the cows are raised. If you can’t get cream straight from an Amish dairy farm, try to find a source where the cows are pasture raised, meaning they’re at least mostly grass-fed and are free to move around outside their stalls. Fresh cream from a good source will make the difference in your butter’s flavor.
Jar churns allow you to slowly churn the butter by cranking the handle manually for about twenty minutes. Another method is to put a marble in a mason jar and shake the jar until the cream separates into butter (just be careful not to shake so hard that the marble breaks the jar).
Jar churns allow you to slowly churn the butter by cranking the handle manually for about twenty minutes. Another method is to put a marble in a mason jar and shake the jar until the cream separates into butter (just be careful not to shake so hard that the marble breaks the jar).