Make Your Own “Bread Spread” Using Your Mixer

By stef On 12 September 2005 · 9 Comments · In Journaler

July 11. Start out with organic heavy cream:

Whirl in the mixer

until the solid and liquid separate

Pour out the liquid (this is now BUTTERMILK, which you can use in other recipes like pancakes and scones, etc.)
Mix the solids with some organic expeller-pressed canola oil (to the consistency you desire) and a bit of salt (just the teeniest bit!)

There you have it: yummy golden butter from your mixer, no preservatives, no artificial coloring, nice and spreadable, perfect on toast and everything else, half the cholesterol of regular butter! (You can also use this mixture, sans the salt, in cooking.)

For a fun activity for the kids, nix the mixer and use a large jar with a lid instead — the only thing you need to do is SHAKE-SHAKE-SHAKE (smaller hands may need help, and a soft surface for the jar to land on in case they drop the jar LOL). Patience is the key if you choose this route — sometimes it takes a while to get those solids and liquid to separate, but their excitement when it happens is priceless!

It’s a nice history lesson too on “butter churning”. Laura Ingalls Wilder’s mom colored their butter using carrots.

More information here

Edited: You could also make cultured butter — a bit more involved but satisfying nonetheless — by following the instructions here, from Jonathan White.

9 Responses to Make Your Own “Bread Spread” Using Your Mixer

clare eats says:

12 September 2005 at 23:02

cool!
You could also put alittle culture in and get european style cultured butter!
stefoodie says:

13 September 2005 at 03:43

hi clare! yes, i like making cultured butter too, with stonyfield yogurt as my starter (though it’s more work, so is done rather rarely here). i’ve added another link to the post that covers this. thanks!
Toni says:

13 September 2005 at 04:59

Wow! I don’t think I’ll have the patience for this. But that’s amazing, what you did! And it looks good!
stel says:

13 September 2005 at 09:40

hi stef! my kids’ teachers put a clean all-wood clothespin in the jar before they shake shake shake…maybe speeds up the separating?? they do love making this luscious butter.
i love the idea of making both butter and buttermilk at home! (mas mura pa…)
Jeanny says:

13 September 2005 at 11:32

That’s pretty neat

And that looks really yummy. I dont have a mixer yet but I think I have to buy one soon
joey says:

13 September 2005 at 13:23

You made butter! That’s so wonderful! And you made it sound so simple too But where could I find organic expeller-pressed canola oil? Can I use regular canola oil?
stefoodie says:

13 September 2005 at 13:35

Yes, Joey, you can use olive oil or any kind of oil you like:)

Hi Stel, you can also use a marbles — I think the solid helps to agitate/speed things up a bit, but my 9-year old has done it with just the jar — I think the principle is similar to using a tennis ball when you put down comforters through the dryer.

ToniNo patience required at all, Toni, except when you’ve got little kids who can’t wait to get a taste LOL!

Jeanny, a mixer makes short work of it, but you could also use a blender or food processor, or the jar. Though of course you’d want the mixer for other fun things.:)
Stephanie says:

13 September 2005 at 21:47

What an excellent idea – and since we have the exact same mixer, I have no excuse not to try this!
celiaK says:

14 September 2005 at 12:14

hi Teacher Stef!
I always learn something when I come this way.
And I thought buttermilk is made by adding something to sour it!
How’s the new oven? (or is it a new cooker)?