BUTTER I

By Vanetta

Ingredients

• 1 cup heavy cream
• Place bowl and blade of a food processor into the freezer for 4 to 5 hours.
• Refit the bowl and blade, turn on the food processor, and pour the cream through the feed tube. Process for about 10 minutes, until butter has hardened around the blade, leaving the liquid that has separated from the cream in the bottom of the bowl.
• Transfer the butter to a sieve and shake 2 or 3 times over the sink to allow any excess liquid to drain. Put the butter in a bowl, cover, and chill for at least 1 hour before using. Store it in the refrigerator for up to 1 week. Makes 2/3 to 3/4 cup.

Preparation

Step 1

Butter II
4 cups heavy cream
1 1/2 teaspoon coarse salt (preferably fleur de sel)
2 cups ice wate

In a blender on medium speed, mix heavy cream and coarse salt until grainy milk curds begin to form, 8 to 10 minutes. Meanwhile, set aside ice water. Pour milk curds through a strainer (discard liquid) and transfer to a chilled bowl. Pour 1/2 cup ice water over curds and, using a rubber spatula, press out any residual liquid, or whey. Drain water when it gets cloudy, then add more water (1/2 cup at a time), press out liquid, and drain. Repeat 1 or 2 times more until water stays clear. Now you have butter. Divide it into four 3-ounce domed glass dishes (see image) or roll into logs and wrap in parchment paper; refrigerate.