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.
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