Homemade Butter Mini Churn

By: on June 25, 2015
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Back to the roots, farm to table, quality ingredients, knowing what you're shoving down your piehole. What was the norm for our grandparents, and the waste of time what with this microwave and these golden arches around now for our parents, has become the viral trend for us. If you grow your own food you're cool. If you're a straight up farmer (organic and sustainable only though, please) who schleps his produce and meat to outdoor markets every week you're a god. Old MacDonald is laughing his ass off.

Even if you don't P-patch or harvest apples, but you do strain your own yogurt and soak your own beans, here's a simple and economical way to churn your own butter too. And if you're not a crunchy hippie or hipster foodie, Chef'n's Buttercup mini butter churn still might be able to help you impress a date with your mad cooking skills, or at least make some wicked chocolate bacon butter to smear all over your frozen waffles and spray can pancakes. While larger and better looking hand crank butter churns are available, the Chef'n model is way cheaper and requires just a few minutes of active prep time. Also, rather than turn, turn, turning a handle, users thicken their Buttercup butter when they shake it, shakeshake it, shake it like a Polaroid picture.

The complete process requires adding 1 cup of heavy cream to the canister and letting it sit for 6 to 8 hours. Then comes 3 minutes' worth of shaking to separate the buttermilk from the butter. A built-in sieve strains the separated liquid, as well as the few rounds of cold water you'll add to rinse out all residual buttermilk. After that, it's butter time. Unscrew the ramekin from the bottom of the churn, add salt to taste, and grab the baguette. Recipes for honey and garlic butter, ingredients added prior to shaking, are printed on the front of the Buttercup. Once finished, the fresh butter will keep in your fridge for up to a week.

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