Homemade Butter

And a new batch of Arrabbiata up for sale.

Eat Happy Kitchen’s Arrabbiata Spicy Marinara Sauce

ARRABBIATA SPICY MARINARA UP FOR PRE-SALE!

We are making a new round of Arrabbiata Spicy Marinara for the holidays, so grab some here if you want to reserve yours. We will be shipping them on or around 11/22 and are only making a small batch, so get ‘em before they’re spoken for. I love using this sauce in my Chicken Parm, as a pizza sauce, in chili, and it’s my absolute favorite sauce to use in Eggs in Purgatory.

Now to the main event…everyone’s (and Paula Deen’s) favorite dairy treat…

HOMEMADE BUTTER!!

Homemade Butter, recipe and photo by me, Anna Vocino

I heard there’s going to be a butter shortage, and whether or not this is true, it’s always a cool, fun flex to make a batch of homemade butter.

You can double, triple, quadruple this recipe. You can use a standing mixer, a hand mixer, or an immersion blender. The concept and technique are the same.

One day I’ll do a proper edited video, but for now, click here to see the live Homemade Butter tutorial in action that I did on Instagram Live. Bonus: my Hollie Hobby apron and 50’s housewife manicure.

The key to straining the butter from the buttermilk (see the recipe for what happens), is using good cheesecloth. I like this brand of cheesecloth. It’s higher grade and better than a strainer, which looseness might cause you to lose some of that precious butter fat by accident. Use cheesecloth!

That’s all for now. Make some homemade butter and enjoy the absolute perfection of the taste of it. Serve it at Thanksgiving dinner alongside the rolls that everyone else will spoil their dinner eating.

As always, here’s the downloadable printable version of this recipe for your files.

HOMEMADE BUTTER

(Yields 1/3 cup)

• 1 cup heavy cream

• 1/4 teaspoon salt (or more to taste)

Pour heavy cream and salt into a medium mixing bowl. Using a hand mixer on the highest speed, whisk the cream for about 9-10 minutes. First, it will form whipped cream, but keep going. After about 6-7 minutes, the butter fat will start to form and stick together and release the buttermilk (the liquid that’s given off by the butter fat). Using good cheesecloth, squeeze out the excess buttermilk. You can reserve the buttermilk to use in other recipes. Rinse the butter a few times in water, and then press into a small ramekin, butter mold, or use the heat of your hand to shape it. Enjoy!