Homemade Butter

Just before the most dairy-focused holiday of the year - Shavuot - our shops had an embarrassing mishap: the butter disappeared! For several days, I diligently surveyed the empty shelves in the neighborhood, then resigned myself to the fact that there would be no Napoleon cake or other treats... But fortunately, my husband learned about the problem :) And before long, we tried an incredibly simple recipe that produced absolutely amazing homemade butter!

But before I reveal this secret, I must warn you in all seriousness - please don't get carried away! Don't pick up more than 2 cartons of cream - because if the cream disappears from our shops too, I'll never forgive myself ;)

Pour the cream into a suitable deep container. Arm yourself with a mixer and faith that things will turn out well. Beat the cream at high speed for 15 minutes.

At some point, the cream will start to thicken and buttermilk will separate from it - a slightly cloudy liquid resembling heavily diluted milk. Carefully drain it off (you don't have to throw it away - you can use it to make pancakes).

Then continue beating the remaining thick mixture until it thickens completely (a total of 15 minutes or just a little longer).

And that's it!

The most delicious, delicate homemade butter is ready!

In addition to beating, professionals squeeze extra buttermilk out of the finished mixture by pressing it against the sides of the bowl (with a spoon, for example), roll the butter out in layers (similar to making homemade puff pastry), salt it, put it under a weight, and/or roll it into balls...

But we skipped all of that, and to my taste, the result didn't suffer. The butter was, of course, very, very soft, but it worked beautifully both in the cake cream and simply spread on sandwiches - it was a hit.

So go get some cream, and enjoy!