To make butter from half and half, gather the following ingredients:
- 1 quart of fresh half and half (preferably full-fat)
- A pinch of salt (optional)
- Ice-cold water
- A clean and airtight container to store the butter
Preparing the Half and Half
Before you begin, ensure that the half and half you're using is fresh and of high quality. Full-fat half and half will yield the best results, as it contains a higher percentage of butterfat, leading to a richer butter.
Chilling the Half and Half
Pour the half and half into a wide, shallow container and place it in the refrigerator for about 12-24 hours. Chilling the half and half will help separate the butterfat from the milk proteins, making it easier to churn the butter later on.
The Churning Process
Remove the chilled half and half from the refrigerator and let it sit at room temperature for a few minutes to soften slightly. Then, pour it into a butter churn or a food processor with a churn attachment.
Churning with a Butter Churn
If you have a traditional butter churn, follow the manufacturer's instructions to churn the half and half. The process involves agitating the liquid until the butterfat separates from the buttermilk.
Churning with a Food Processor
If you're using a food processor, pulse the half and half at a low speed. Gradually increase the speed as the cream thickens. Keep an eye on the process, as over-churning can turn the mixture into whipped cream.
Separating the Buttermilk
Once the butterfat has separated from the buttermilk, strain the mixture through a fine-mesh sieve or a cheesecloth-lined colander. Save the liquid (buttermilk) for other culinary uses like baking or making pancakes.
Washing the Butter
To ensure the butter is free from excess buttermilk, wash it under cold running water. Gently knead the butter to release any remaining liquid, which could cause spoilage if not removed.
Adding Salt (Optional)
For enhanced flavor, add a pinch of salt to the butter and knead it to evenly distribute the salt throughout the butter. This step is optional but can enhance the overall taste.
Shaping and Storing the Butter
Shape the butter into a block, log, or use a butter mold for a more decorative look. Wrap the butter in wax or parchment paper and place it in an airtight container. Store it in the refrigerator for up to two weeks or in the freezer for several months.
Enjoy Your Homemade Butter!
You've successfully made homemade butter from half and half! Spread it on warm toast, use it to cook, or incorporate it into your favorite recipes. Your homemade butter's rich flavor and creamy texture will undoubtedly make it a standout.
