For someone who loves butter as much as I do, you'd think I would know more about it. Who knew people other than farmers could make butter? I honestly never thought about making butter until I saw an article in a local paper. But it looked so beautiful and fresh and mother-earth like that I had to try it.
It's an amazingly short process and so much fun to watch the cream do it's thing - thick, thicker, thickest!!
And if I was going to make my own butter, I had to make homemade buns to go with it. (I'll post the recipe for those next another time.)
Even store bought butter and fresh bread is my personal version of heaven. And the only thing I can say about the first bite of homemade rolls slathered in melting homemade butter is... Hallelujah.
2 cups heavy cream (whipping or heavier)
pinch or two of salt, optional
What to do:
1. Pour 2 cups of heavy cream into a food processor.
2. Put on high.
3. After about 2 minutes you will see that the cream has separated into butter milk and curds.
4. Pour off the liquid.
5. Add 1/8 cup of ice water.
6. Replace lid and turn pulse 4 times.
7. Pour out liquid.
8. Again add 1/8 cup ice water, replace lid and pulse 4 times.
9. Pour off any remaining liquid.
10.Place butter into strainer.
11. Gently press butter down with a spoon and stir it to get any excess liquid out.
12. Put in a bowl.
14. You can also add any flavourings desired - try chives, garlic, thyme, chillies, fruit zest etc.
By "rinsing" the curd with ice water, the butter may last up to 3 days.
I also recommend making only small batches to keep this delight at its freshest.
|Wrap your freshly made butter in plastic wrap and roll into a log shape. |
Refrigerate until firm.