Get yourself:
1QT good quality heavy cream
Kosher salt
Food processor fitted with steel blade (muy importante)
Wax paper
Here’s a quick rundown: pour heavy cream in food processor and turn on. When butter breaks pour off the liquid. Form butter into ball and knead the trapped buttermilk out of it while in a bowl of cold water. Do this several times until water is clear. Add salt (or herbs) and mix with spatula. Taste. Form butter (into 4oz blocks) and store in fridge and/or freezer. Spread on warm toast.
Let’s do this…
Pour it all in…get every last drip!
Flip the switch and get it churnin’
After about 5 mins…
All of a sudden, the cream will break and you will have liquid buttermilk and butter solids
Hi, I’m butter nice to meet you
Now let’s prep
Bring butter solids together into a ball
Add to a bowl and pour ice-cold water on top
The water will be clouded from the buttermilk runoff
Dump the water off
Wash several more times in ice-cold water while kneading the trapped buttermilk out
Once virtually all the buttermilk is forced out form into a ball
Leaving traces of buttermilk will hasten the butter’s spoilage
Add ball to bowl
Work your salt into the butter using a rubber spatula
Measure out the butter on wax paper
Standard butter is portioned into 4oz sticks (1/2C)
Now jog your memory to recall a time you watched a sushi chef form rolls
Using that same method you will be able to form it into a stick
Pinch the edges closed
Or, if stick making isn’t your forte, just dump it into an airtight container
Store some of the butter in the fridge and pop the rest in the freezer
Reach behind your shoulder and pat – you just made butter
Now grab some bread that you’ve made (from my previous posts) and let butter do what it does best
Variations:
At the point where you add the salt you can instead make herb butter by adding fresh basil, parsley, sage, etc
You can add a few cloves of roasted garlic mash
You can add the butter ball to a mixer and beat for a minute to make whipped butter






Pingback: Margarine: the Jonas Brothers of food? | We are what we eat!