Homemade Butter

I'm doing a piece on butter right now, so I decided to make my own. Couldn't have been easier! Just throw a pint of heavy cream (preferably organic, and not ultra-pasteurized) into a food processor with a plastic blade, and hit the switch. In about 15 minutes you'll have butter and butter milk, so you drain it, add ice cold water a few times until it rinses clear, then drain it really good and fold it into a crock. Voila! It tastes really sweet, very pure, very creamy. If you want salted butter, just add a pinch before you start. I highly recommend it just because it's so fun to watch the chemistry in action.

Comments

[mike]

I did the same many tears ago - now scared of cholesterol !!But the stuff is really heavenly!

[Kiki]

I did this by accident trying to whip cream one day - it never got fluffy, just turned solid! It was supposed to be a whipped cream frosting for a birthday cake, but we ended up with a buttercream instead and everyone still loved it. Nothing compares to fresh butter.