1 pint heavy cream (high fat content)
½ teaspoon salt, or to taste
POUR the heavy cream into food processor.
PROCESS the cream for about 3½ minutes. Note: 1 minute will produce whipped cream, 2 minutes will produce granules, 3 minutes will produce buttermilk and in about 3½ minutes the butter will form.
POUR off the buttermilk keeping the butter solids in the processor. Save the buttermilk for baking or drinking.
POUR ½ cup of ice water over the butter in the processor. Using a spoon or rubber spatula mash and stir the water around the butter. Pour off the cloudy water and repeat this process with ½ cup of ice water three or four times until the poured off water is clear.
PROCESS the butter for an additional 20-30 seconds or until the butter forms a ball. Carefully remove the butter to a medium sized bowl.
ADD the salt if using and work it into the butter.
WRAP the butter in cheesecloth and squeeze out any remaining buttermilk or water and form a ball. If you don't have cheesecloth you can use clean hands or clean, thin dish towel.
PLACE butter into a container. Keep refrigerated.
Can't wait to try this recipe with the youngsters in the family. We will do both food processor vs mason jar. Instant edible and science at the same time. Keep up the great work.