Churned Butter

Real Churned Corn Butter-makes 1 cup or 8oz.

around 15-20 minutes of labor total and 1 day waiting period

This has an almost identical taste and liquid/solids/fat ratios as dairy butter, amazing!!

Ingredients:

1/2 cup corn off of the cob, or frozen corn

1/2 cup warm or room temperature water

3/4 cup refined coconut oil (melted equals 3/4 cup)

3 TBL canola or safflower oil

1 tsp vinegar

1/2 tsp salt

Equipment:

bottom blade blender for pulverizing

food processor for "churning"

mesh strainer to strain "corn milk"

glass container with lid for butter

spatula 

glass measuring cups for oil

butter knife

cheese cloth or clean towel for first hour storage

microwave or stove with pan to heat up "corn milk"

Method:

Melt coconut oil, add canola oil and set aside

Add corn and water and salt to blender and blend until pulverized (a few minutes at minimum)

Strain this mixture with a fine mesh strainer and spatula.  This should produce a tad bit of fiber mush in the stainer
clean blender and dry for next use

Mix 1 tsp of vinegar into strained corn milk

heat corn milk in microwave or on stove until warm, not hot

add corn milk to blender with the melted oils

blend on low-medium for a few seconds until mixed thoroughly.

place in glass container with lid and refrigerate overnight.

Next day:

cut solid butter out of container and place in food processor in 2" pieces

place a little cheese cloth on bottom of storage container

(if you would like a magarine type spread add an additional teaspoon of oil in this step)--pulse and pulse, be patient, until the butter sets up and releases liquid buttermilk (pancakes anyone??)

save buttermilk for use

store butter in container with cheesecloth at bottom, after an hour you can get rid of the cheesecloth.

ENJOY