DAIRY

The butter shortage doesn't have to derail your holiday baking

Instead of buying sticks of butter this year, consider making your own

following this easy recipe

By Hanna Seariac <https://www.deseret.com/authors/hanna-seariac>

Nov 7, 2022, 1:30pm EST

This Oct. 21, 2013, photo shows store-bought rolls with homemade butter in

Concord, N.H.

Matthew Mead, Associated Press

Making your own butter might seem like a hassle. But this easy butter recipe

doesn't require a butter churn or hours of your time - and it might even

help you to save money.

Last month, the Deseret News

<https://www.deseret.com/.../butter-shortage-try-butter-free-

recipes> reported that there is expected to be a butter shortage until

December. Farmers explained that both the shortage and the rise in prices

result from how expensive it was to feed cattle this year, as well as

staffing shortages.

According to Taste of Home

<https://www.tasteofhome.com/article/butter-shortage/> , the price of butter

has risen 24% this year. The demand for butter is outpacing supply and

farmers are trying to respond to the demand by creating more butter, but

milk and cream are also low, making it difficult to respond to the demand.

RELATED

* Butter shortage could halt holiday baking - try these butterless

recipes instead

<https://www.deseret.com/.../butter-shortage-try-butter-free-

recipes>

When you go to the grocery store, you have another option - consider buying

heavy cream to make your own butter. But be warned: making your own butter

means that it doesn't last as long as the store-bought kind. It lasts on my

counter for usually 5-6 days and in my fridge for up to 10-11 days.

But depending on your local grocery store's pricing, it might be a little

cheaper to buy the heavy cream instead. And then from there, it's a simple

process because the only ingredient you need is the heavy cream.

Using a mason jar

1. Take however much cream you want (a quart of cream equals about a

pound of butter). Set it out for 30-40 minutes.

2. Fill a mason jar with cream until it's about halfway full and shake

the jar for several minutes until you see and hear the butter fat separated

from the liquid.

3. Strain the liquid from the solids using a cheese cloth. Store the

liquid in another jar and put it in the fridge. That is buttermilk.

4. Put the remaining solid butter in a strainer and rinse it off until

the water runs clear with cold water.

5. Put the butter in a cheese cloth and let the excess moisture drain

out. If you would like to mix in salt or herbs, now is the time to do it.

Then, store your butter in a butter bell or an airtight container.

Using a stand mixer

The stand mixer method of making butter is the simplest.

1. Take however much cream you want (a quart of cream equals about a

pound of butter). Set it out for 30-40 minutes.

2. Use the whisk attachment and start on the slowest speed. Gradually

increase the speed until you see butter form and stick to your whisk

attachment. There will also be liquid in the mixing bowl.

3. Take that liquid and put it in a jar in your fridge. That is

buttermilk.

4. It's now time to rinse your butter. I do this process five times.

Take ice water and put it in the bowl with the butter. Rinse it by turning

on the mixer for a few seconds. Drain the liquid. Repeat this process using

new water each time until your water runs clear.

5. Put the butter in a cheese cloth and let the excess moisture drain

out. If you would like to mix in salt or herbs, now is the time to do it.

Then, store your butter in a butter bell or an airtight container.

My results:

Wegmans:

1 lb butter - $4.99

2 cups Buttermilk - $1.15

Total - $6.14

Cream at Aldis

$4.85

Savings $1.30

Additives 0

Taste? Delicious!

I made over a pound of butter and gleaned 2 cups of Buttermilk. I see biscuits in my near future!

Cheryl Downer