Homemade Butter

Butter is a dairy product made by churning cream to separate the butterfat from the buttermilk. It is commonly used in cooking, baking, and as a spread. The texture of butter is smooth, and it can range from soft to firm depending on the temperature and its fat content, which is typically around 80%.
Butter plays a key role in enhancing flavor, texture, and moisture in various dishes, from pastries to sauces.
In DeHotti Farm we use heavy cream, preferably fresh and not ultra-pasteurized.



Making homemade butter is a simple and rewarding process. You just need a stand mixer, or a hand mixer, a spatula, and a bowl for draining the buttermilk.
Pour the cream into the mixing bowl, then start mixing at a medium speed. As the cream begins to whip, it will first form soft peaks and then start turning into whipped cream. Keep mixing, and eventually, the cream will start separating into butterfat (solid) and buttermilk (liquid).

Once the butter has formed, you,ll notice a clump of yellow butterfat and a milky liquid (buttermilk). Pour off the buttermilk and save it for other uses like baking or making pancakes.
To remove excess buttermilk, rinse the butter under cold water. Use your hands or a spatula to knead and squeeze the butter under cold water until the water runs clear. This helps preserve the butter for a longer shelf life.
Once washed and seasoned (if desired), transfer the butter to an airtight container. You can refrigerate it or leave it at room temperature for a few days, depending on how you plan to use it.
Homemade butter is fresher, tastier, and free from additives and preservatives compared to store-bought butter.