Make butter with a KitchenAid mixer.
The process of making butter involves whipping or churning whole cream until the fat globules inside the cream begin sticking together to form butter. Make butter using a blender, churn, food processor, glass jar or mixer. Whatever method you use, the process of creating a solid butter from liquid cream is generally the same. You may even choose to make butter with a KitchenAid mixer. The sturdy design and large capacity of a KitchenAid mixer makes it ideal for making butter.
Instructions
1. Add 1 tbsp. of plain yogurt or buttermilk per every cup of whole cream you whip. Whip up to 1 quart of cream at a time to make butter in a KitchenAid mixer.
2. Allow the cream to stand at room temperature for 12 hours prior to making the butter.
3. Place a KitchenAid bowl into the mixer and lock it into place. Fit a KitchenAid whisk attachment into the mixer by inserting it up into the proper hole of the mixer and turning it until it locks into place. Place a bowl guard and spout over the top of the bowl. The bowl guard and spout will prevent the cream from splattering while you mix it.
4. Pour room temperature cream into the bowl of the KitchenAid mixer.
5. Raise the mixing bowl by pulling the lever at the right rear of the KitchenAid mixer. Turn the mixer onto setting five to begin mixing.
6. Allow the cream to whip in the mixer, supervising the mixing process at all times. Turn the mixer up to the highest setting (10) after two to three minutes. Continue mixing the cream until it thickens. The cream will whip first into whipped cream and then with continued mixing it will begin to separate into butter.
7. Continue mixing the cream until it turns a pale yellow and you can see chunks of butter mixing in with thinner buttermilk. After you achieve this stage, mix for another one or two minutes and then turn the KitchenAid mixer off.
8. Lower the bowl of the mixer, remove the bowl guard and spout and remove the whisk attachment.
9. Pour the butter into the colander. If you want to save the buttermilk, catch the buttermilk beneath the colander and reserve this for another purpose.
10. Run cold water over the butter, mixing and stirring the butter with the spatula. Continue washing the butter with cold water until the water runs clear from the butter. Add a light sprinkling of salt (to taste) over the butter and mix the salt in with the spatula to incorporate it evenly throughout the butter.
11. Place the butter into a butter mold or into a plastic container for storage. The butter will keep for approximately one week at room temperature, for two weeks in the refrigerator and indefinitely in the freezer.
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