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“I had three quarts of cream and needed to make butter. This had been separating for a couple of weeks. I use raw milk and skim the cream from the top. I took the 'Butter in my Kitchen Aid' recipe here on the Zaar and modified it for my Bosch. I used the cookie paddles.”
READY IN:
3mins
YIELD:
1 pound
UNITS:
US

Ingredients Nutrition

  • 1 quart thickened cream
  • 1 dash salt
  • 3 -5 ice cubes

Directions

  1. Pour the cream and salt into the Bosch bowl.
  2. Using the cookie paddles place the lid on the mixer, both pieces and turn to the #2 setting.
  3. You will begin to see the butter separate in approximately 3 minutes.
  4. Add the ice cubes and mix another minute.
  5. Place a large strainer over a bowl and pour the butter into that, letting the whey and butter separate.
  6. I do not do a lot of rinsing & squeezing.
  7. Put the solid butter into a plastic tub with a nice shape and press it into the container, continueing to drain off the whey as it surfaces.
  8. I place it in the coldest spot in my fridge and just pour off the excess whey when I open it to use a bit.
  9. This is a soft nice butter and it may be a bit crumbly when hardened.

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