Homemade Butter

Grab your food processor (or a jar to do the shake version), strainer, bowl, and spatula.

  • Heavy cream (raw and/or organic is best)
  • Sea salt, fine (optional)
  • Herbs (optional)

Leave the cream on the countertop to warm up a bit. Pour cream into the bowl of a food processor fitted with the steel blade attachment, or put it into a jar and tighten the lid. Mix on medium (or shake in jar) for about 5 minutes, until the butter has separated from the liquid. Strain the butter over a bowl. Set aside the liquid, which is fresh buttermilk. Rinse the butter with water to remove excess liquid. Press with a spatula to combine the curds. Add salt or herbs. Roll butter into a ball and store in fridge in a sealed container.

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