- 1
- 10 mins
Ingredients
- 2 cups of heavy cream
Preparation
Step 1
Pour cold, organic heavy cream into a food processor. Turn the food processor on. After about 30 seconds, stop the food processor. You could stop here - you'll have a nicely thickened whipped cream for a decadent, dessert-like french toast, bowl of berries, or an ice cream sundae. But you won't have butter yet. Scrape down the sides and turn the food processor back on. After another two minutes, you'll start to notice your cream is developing a slightly grainy texture and is starting to look a little yellow-ish. You could stop here - I have no idea what you'd do with the no-longer-whipped-cream but not-yet-butter so do keep going. Scrape down the sides and turn the food processor on again. After another 3-4 minutes, you'll hear a distinct change in sound from your kitchen countertop. THIS is when you have butter! The mixture will have separated into a soft yellow butter and buttermilk. You're almost done! Now for the real work. Pour the butter through a fine mesh sieve and lightly fold the butter on itself to press out any liquid trapped in the butter. Pour off the excess liquid. Return the butter to the food processor for rinsing: Add 1/4 cup of ice cold water to the butter and process for 10 seconds. Pour off the water and repeat twice more to rinse any lingering whey. Pour the butter through a fine mesh sieve and lightly fold the butter on itself to remove any remaining liquid trapped in the butter. Transfer the butter to a bowl and cover tightly or stir in any combination of herbs and seasonings that you'd like. The butter will keep a couple of weeks in the fridge a week and much longer in the freezer.
Yields 1 cup of butter