Homemade Butter | ADHD Approved

Welcome back to my crazy house blog, Well let me tell you… It’s been a day! First off, I’m working on vlogging my 14 days of decluttering / self-love challenge that I attempt every Febuary!! Anypoo, you know, kids are not cooperating, pugs are getting into everything, and I’m having the worst cramps ever with this period. So… {scroll straight to the bottom for the recipe but you will miss the humour of all!}

Anyway, I was vlogging about how I am decluttering my diet and trying to eat somewhat healthier and thought it would be fun to make a homemade butter video as a little addition.

First off who writes “Pour the cream into the stand mixer” in the very first sentence but isn’t implying to actually mix the cream? Like who???

Okay okay; that sentence wasn’t complete, it also said “…let it warm up to about 60°F (15°C). Using the whisk attachment…” Of course, my ADHD brain was hyper-focused on the mixer and not the other details.

**Like… am I suppose to leave the cream for hours in the mixer with cats, kids and pugs around!?!?

Anyway, we figured it out after mixing it the required 15 minutes. Obviously realised it was turning into whipped cream and NOT butter! However I was able to save the cream by simply putting the cream in the microwave for about 45 seconds.

So here is it; my version of the so-called EASY butter recipe to adapt to anyone who has a brain like mine. Enjoy… FYI the butter was delicious!

HOMEMADE BUTTER

Ingredients Needed:

Whipping Cream – 2 cups (500 ml) good quality high-fat (35% at least).

Fine table salt – 1/2 teaspoon (0.17oz/5g). *Optional*

STEP 1

• Take out Whipping cream and warm to room temperature (about 60°F (15°C).
• Pour cream into the bowl of stand mixer (I used a hand mixer and timer on my phone).
• Whip the cream on medium-low speed for about 7 to 15 minutes
• Depending on the cream, it will separate into a milky liquid and chunky globs of fat.

STEP 2

• Remove the pieces of butter from the whisk and place them in a fine-mesh sieve (strainer).
• Strain the liquid from the bowl through the sieve. This liquid is true butter milk and you can drink it!
• Rinse the chunky globs of fat under cold running water until the water runs clear. This rinses off the remaining whey, which could turn the butter sour.

STEP 3

• Using your hands, squeeze the butter hard (not to hard) to remove the excess water.
• Place it on a work surface and knead it with your hand (I put it back in the bowl and did it that way for less mess).
• and poured the excess water in between kneeing the butter.

STEP 4

• If you prefer salted butter like me, work the salt into the soft butter with your hands.
• Using your hands, shape the butter as you like.
• Wrap up the butter tight and refrigerate. The butter will keep for up to a week

Makes: About 3/4 cup (6oz 175g)

Check out Tammy And Her Crazy House Vlogs to watch how our my 14 day challenge is going starting on February 1st!!

Happy Valentines Readers!! Don’t forget to love yourself first!!