Butter

By tulawdog

Ingredients

• 2 * 2 cups organic heavy cream or whipping cream
• * pinches of salt, to taste

Preparation

Step 1

Pour cream into food processor and process for about 10 minutes. It will turn to a thick whipped cream, and then separate, leaving the butter and remaining liquid, which is buttermilk. Strain the buttermilk into a jar, cover and refrigerate for later use.

Scrape butter from the sides and place into a clean bowl. Cover with very cold water and pour into a strainer, discarding the liquid. Continue rinsing with cold water until the water runs clear. The cloudy water is buttermilk which will make the butter turn sour. When the butter is clean, work with a rubber spatula to press out any remaining liquid. Discard liquid. Add salt to taste.

Transfer butter to a container for keeping, pressing with a rubber spatula to dispel any air bubbles. Cover and refrigerate