Homemade Butter

By bakers_delight85

Ingredients

• 2 cups heavy cream (not ultrapasteurized)

Preparation

Step 1

Make sure your utensils, surfaces, and hands are scrupulously clean. Arrange a thickness of cheesecloth in a large colander, overhanging a bit on both sides. Place the colander over a bowl or plate.
Pour the cream into a food processor and process until butter forms and separates from the watery liquid (which is buttermilk), about 3 minutes. (You can drink the buttermilk or use it in baked goods or marinades.)
Scrape the butter out into the cheesecloth, then gather the cloth up at the top. Squeeze lightly, enough to release liquid from the butter, but taking care to avoid pushing the butter through the cheesecloth. Briefly rinse the cheesecloth mass under cold water, then drain and squeeze lightly again. It should release at least several more Tbsp. of buttermilk. (This step is important because liquid left in the butter causes it to spoil more readily.) Use a spatula or large spoon to form the butter into a compacted mass. Refrigerate it briefly, if you wish, so that it holds its shape better. Then pack it into a crock, or mold it with a small bowl. Use the butter immediately or refrigerate tightly wrapped in foil for later use. The butter, properly worked to eliminate excess moisture, should keep for at least 5 days, or can be frozen for up to several months.