Feb 12, 2008

Homemade Butter

By Wes Martin

Credit: André Baranowski

We found that ripening the cream a bit first—in essence, culturing it—yields a more fully flavored butter. Start by pouring a quart of the best-quality organic heavy cream into a large bowl; then cover the bowl with plastic wrap and let the cream sit at room temperature (ideally, around 68 to 70 degrees Fahrenheit), undisturbed, for six hours so that it begins to sour slightly. In the meantime, line a colander with cheesecloth and set it inside another bowl.

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This article was first published in Saveur in Issue #109

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Ratings & Reviews (2)

by jc8ward@cox.net on 2011-05-07

I would like to know how much butter 1 quart of milk yields.

by DAGSBLONDIE on 2011-05-07

To jc8ward: None. "Milk" has already had the cream separated from it and you can only make butter from cream. One quart of CREAM will yield approx. one pound, or two cups.

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