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It's butter time! Making butter at home can be intimidating, BUT that doesn't mean it's hard! Making butter is one of the easiest homemade tasks you can take.
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Using a fine mesh sieve, strain off the liquid. Place the butter in a clean bowl and cover with cold water. Use a spatula or your hands to knead the butter, pressing out any remaining buttermilk. Repeat this process until the water is clear. Place the butter on a plate and, if desired, stir in the salt.
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Pat the butter dry with a paper towel. Place butter in a covered bowl or shape into sticks and wrap in parchment paper. Store in refrigerator for up to one week or label, date and freeze for up to 12 months. Unsalted butter will freeze for 12 months, but salted butter will only freeze for 6 months. Yield: 1 pound butter.
How to Make Butter in a Mixer Venison for Dinner
Flatten the butter into a disc between two paper towels, then fold back into a ball and repeat, until the paper towels aren't picking up any moisture. Place the butter back in the mixer bowl and beat on medium with the paddle attachment. Add salt or any desired herbs to taste and beat again to combine.
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Set the buttermilk aside. Place the butter back into the jar you use to shake it in and cover it with ice cold water. Place the lid back on and shake the butter for around 30 seconds to wash it. Strain the butter back through the cloth, again squeezing out as much water as you can. This water can be thrown away.
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How Long Does It Take to Make Butter Using a Mixer? It takes approximately 10-15 minutes to make butter using a mixer. The optimal mixing speed is medium-high. To achieve a creamy texture, ensure the cream is chilled and stop mixing once the butter separates from the buttermilk. Can I Use Any Type of Cream to Make Butter?
Did you know you can make your own homemade butter in a KitchenAid
But when doing pounds of butter, you can do it all in one batch in the KitchenAid. A quick refresher on the stages of making butter from cream: • Put whole cream into a blender, food processor, or mixer, and whip it on high speed. It will initially whip up into whipped cream. Then the whipped cream will get thicker and thicker, like whipped.
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Rinse the butter by pouring ice water over it and pressing the remaining buttermilk out with a small spatula or a spoon. Pour off the water and repeat the process. Keep rinsing and squishing the butter with the ice water until the water runs clear. Then add some salt if you like and work that through the butter.
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Beat the cream. Turn on your mixer and beat the cream at moderately high speed until it holds soft peaks, 10 to 12 minutes. Increase the speed to high and beat until mixture separates into thick.
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STEP 4: RINSE THE BUTTER. Clean the KitchenAid ® stand mixer bowl, then return the butter to it. Add 1/4 cup of ice-cold water to the bowl then whip the butter again for around 10 seconds to "wash" the butter and get rid of any excess buttermilk. Once the water becomes cloudy pour it out and repeat the process until the water remains clear.
How to Make Butter in a Mixer Venison for Dinner
Once your bowl is covered, turn the mixer to high and let it do its thing. Within a few minutes, the cream will separate into butter and buttermilk. This is when the splattering really goes into high gear. You will notice the thicker texture starting along the sides of the bowl. As you can see in the picture, the liquid goes everywhere as.
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Wash butter: Transfer the butter to a bowl and add about ½ a cup of ice-cold water. Using a spatula or your (clean) hands, press/squeeze the butter to remove any remaining buttermilk. Drain the water. Refill and repeat until the water remains clear. This should take between 3-5 changes of water.
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Instructions. Optional: 1/2 hour before beginning, remove Whole Whipping Cream from fridge and let sit on kitchen counter to speed up the separation process. In your KitchenAid Stand Mixer, pour whipping cream into mixing bowl. Using the Wire Whisk/Whip Attachment, and Splash Guard (if you have one), begin mixing the Cream.
How to Make Butter in a Mixer Venison for Dinner
Add the cream to the bowl of a mixer. Use the whisk attachment to start whipping the cream. The cream will become whipped cream with stiff peaks. Continue beating on high until the cream separates. The butter will start to collect inside the whisk and separate from the buttermilk, about 10 minutes.
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Pour heavy cream into the mason jar, filling it half-way full. Do not overfill past the half-way mark. Screw the lid on tightly so there are no leaks. Shake mason jar for approximately 5-7 minutes. After a few minutes, whipped cream will form.
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Pat dry the stand mixer bowl and return the clean butter to it. Add about ¼ teaspoon of sea salt or Redmond's salt to it. Using the paddle attachment mix for 15 seconds. Then, transfer the butter to wax or parchment paper and wrap it tightly. Store it in an airtight container until you're ready to enjoy it!
