A simple process, churning butter requires only the gentle, repeated agitation of heavy cream. This agitation can be done with an old-fashioned butter churn, a stand mixer with a whisk attachment, a sealed glass jar and elbow grease or the moving paddle of a bread maker. With one ingredient -- the heavy cream -- a Toastmaster 1195 bread maker or the CooksEssentials 2lb. Breadmaker can produce fresh butter at the push of a button.
The Toastmaster 1195 bread maker has been discontinued but might be available from resellers. It was produced by the St. Louis, Missouri-based Toastmaster Co. The CookEssentials bread maker has in the past been available through QVC.
A butter-making function operates the kneading blade of the machine for 30 minutes but does not apply any heat to the bread pan.
Pour 1 cup of cold heavy cream into the machine's bread pan, which needs to be at room temperature. This will yield approximately 1/2 cup of butter.
Use only cream labeled "heavy cream"or "heavy whipping cream," which should have at least 36 percent butterfat.
Place the cover on the bread pan, place the lidded pan inside the bread machine and close the machine's lid.
Set the machine to run its butter-making program, which should take 30 minutes. If your machine has a window, you will see the cream first become whipped, then separate into yellowish butter clumps and buttermilk.
Remove the pan from the bread maker when the machine chirps three times. Drain the buttermilk from the solid butter, either by carefully pouring it out of the pan or pouring the entire contents of the pan through a fine sieve.
Save the buttermilk for baking and cooking. It is not the same as store-bought buttermilk, which is cultured and has a tangy taste, but it is edible.
Squeeze the butter with your hands or a spatula to remove as much buttermilk as possible.
Wash the Butter
The solid substance left in your pan or sieve is butter, and you can stop at this stage if you wish. You can wash the butter with cold water, rinsing away any remaining buttermilk, to improve its taste and prevent it from quickly spoiling.
Keep the homemade butter in the bread pan or transfer it to a separate bowl.
Cover the butter with cold water and knead it gently with your hands.
Pour the water away, either by pouring it out of the bowl while holding the butter in place or by pouring the whole contents through a sieve.
Repeat the process until the water remains clear when you knead the butter. You will probably need to wash it two or three more times.
Form the washed butter into a log or blocks with your hands, a spatula or a butter paddle. Wrap it with plastic wrap or wax paper, or pack the butter tightly into a container with a lid. Keep it in the refrigerator. Store butter you will not use immediately in the freezer.