Considering my love of fresh made confections (like caramel and marshmallow), not to mention anything bread-like, you’d think I would have made my own butter by now. It’s easy, it’s been here, there, and everywhere on food blogs that I love, and it all starts with cream–which, as a professional truffle maker, I happen to have a lot of. But no, this was actually a first for me. A major first, because I am now absolutely unequivocally declaring my love for fresh-made butter. No food coloring. Salted or unsalted, flavored, whipped, anyway you like it, and seriously–YUM. And the bonus? Fresh buttermilk, which of course went immediately into buttermilk biscuits (next post). To be eaten with butter.
Very Simple Butter Recipe
- 2 cups heavy cream, room temp
Pour cream into food processor. Turn processor on. Drink a glass of wine. If your cream is warm, you’ll have to gulp your wine, because clumping will happen fast. When butter clumps and separates from buttermilk, stop food processor. Place a mesh strainer over a bowl and pour butter and buttermilk into it. Drink a little more wine. Squeeze butter to remove all buttermilk. Refrigerate buttermilk, you’ll need it to be cold before you make biscuits. Take your butter ball and squish it around (or “knead” it, if you want to be fancy) under some cold water, to get the last of the buttermilk out. You can also knead in some kosher salt at this point, if you like. Or put it back in the food processor and whip it up with some honey. Or some fresh herbs. Or anything that suits your fancy. Place in a container and refrigerate. Or leave it out on the counter because it’s easier to spread and you’re going to eat it really fast anyway.
I used cheap, store brand cream this time, but I think I’ll upgrade to the good stuff for the next run!