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DIY Project with your kids: Homemade Butter

Butter is so fun to make-- a great project to do with your kids. If you just overwhip cream, you'll get it-- but cultured butter is made from homemade creme fraiche, and is just all-the-more delicious. It almost tastes like cheese. I think I had you at, "Butter that tastes like Cheese?!?", didn't I?

Homemade Butter, here shown posing with Eric's homemade Date-Coriander bread from a wild yeast starter. Oh wait, your husband doesn't bake Date-Coriander bread from wild yeast starter? I mean, I'm sure Wonder Bread will be just as good.

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  • 1 quart heavy cream

  • 1/3 cup buttermilk

  • 1 teaspoon kosher salt

  • a tablespoon or two of chopped herbs-- optional

  • In a large bowl, whisk the heavy cream with the buttermilk. Cover with plastic wrap and let stand at room temperature until it's as thick as sour cream-- up to 48 hours.

  • Scrape the cultured cream into the bowl of a stand mixer, cover with plastic wrap and refrigerate until well chilled, at least 45 minutes.

  • Wrap the rim of the bowl well with plastic to catch any splatter. Beat the cultured cream with the whisk at high speed until the butter solids start to form a ball, about 4 minutes. Add salt and herbs, if using, then mix until well-incorporated. Drain the butter solids in a fine sieve set over a bowl and reserve the buttermilk for another use.

  • Transfer the butter to a large bowl and knead it to squeeze out any excess buttermilk. Continue kneading the butter until no water remains.

  • Form the butter into a cylinder or block, wrap it in cheesecloth and gently squeeze to remove any remaining moisture. Discard the cheesecloth and wrap the butter tightly in plastic, followed by parchment paper.