Turn fat into fun - with butter making 101!

Making butter is pretty simple, with the right tools.

pictured: the fat // the whipped fat // fat becomes fresh-made butter!

1. First if you’re using fresh from the cow milk you need a centrifuge. This seemingly house-hold appliance separates the fat from the rest of milk – leaving you with the heaviest cream possible and skim-milk. I’m not sure what the readymade product is called in-store.

2. The heavy cream (heavier than whipping cream) is then cooked (to kill bacteria) and then cooled.

3. Next, you whip the cream (maybe it’s churn) with the help of a machine and this leaves you with little solid pieces of butter and buttermilk.

4. After you filter and save the buttermilk (I always wondered why it was called that) you then must “wash” the butter by kneading it under cool running water.

5. The last step is filling a butter-mold with the soft butter and tada – butter!

It’s pretty fun, but I imagine it being more fun if could experiment with adding herbs and spices to the butter (mmm…garlic).