I grew up on a farm and we used to make homemade butter. I’ve lived off the farm for more than 20 years and I have not made butter since I left. The minor difference in cost is simply not worth the effort.
Huh. I am the exact opposite, for a small amount I usually don’t want to drag out the mixer, so put metal bowl, whisk, and carton of cream in the freezer for a few minutes then whip some cream. It is a workout but somehow seems easier than mixer. Almost always whip cream by hand.
This is the only reason I will occasionally make butter. To make it from creme fraiche cultured with buttermilk. More flavor.
Ice cream I sometimes make by freezing a mix that includes some booze as antifreeze, then once completely frozen, cut into chunks and whir it in the food processor. Then back into the freezer. That stays pretty nice, is lovely. Started this because one of my (grown) kids is vegan and it works with coconut milk as the cream.
Butter. I churned some once and no. Never again. Also ice cream, for similar reasons. And because we have some ice cream here that’s very nice.
I grew up on a farm and we used to make homemade butter. I’ve lived off the farm for more than 20 years and I have not made butter since I left. The minor difference in cost is simply not worth the effort.
You can use a stand mixer, btw. Only really worth it for compound butter though, IMO.
I’d still rather just buy some nice butter! Compound, maybe in the future.
Stand mixer, hand mixer, food processor , magic bullet. All fast and easy
I beat whipped cream by hand once. Once.
Huh. I am the exact opposite, for a small amount I usually don’t want to drag out the mixer, so put metal bowl, whisk, and carton of cream in the freezer for a few minutes then whip some cream. It is a workout but somehow seems easier than mixer. Almost always whip cream by hand.
Cultered butter is amazing, and it’s easy to churn in a stand mixer.
Same with ice cream. An ice cream maker makes the difference.
This is the only reason I will occasionally make butter. To make it from creme fraiche cultured with buttermilk. More flavor.
Ice cream I sometimes make by freezing a mix that includes some booze as antifreeze, then once completely frozen, cut into chunks and whir it in the food processor. Then back into the freezer. That stays pretty nice, is lovely. Started this because one of my (grown) kids is vegan and it works with coconut milk as the cream.