Homemade Butter
 
Prep time
Cook time
Total time
 
Serves: over 200 grams
Ingredients
  • 1 liter/4¼ cups heavy cream [Note: you can use any amount as long as it fits in your food processor]
  • cold water
  • salt (optional)
Instructions
  1. Pour the heavy cream into a food processor.
  2. Turn the food processor to medium and beat the cream for about 5-8 minutes. Let it beat past the point of making whipped cream and until it starts to separate into buttermilk and butter fat. Listen to the food processor, it will start to sound different as it gets to this stage.
  3. Using a sieve, drain out the buttermilk from the fat. You can keep the buttermilk for something else if you want to.
  4. Dunk the butter into cold water. Knead the butter together and press out any left over buttermilk.
  5. Repeat this process of submerging the butter in cold water and pressing out the buttermilk. I did this about 5 times. Once the water is clear you're done.
  6. Add in some salt if you'd like. I added ¼ teaspoon or coarse sea salt.
  7. Gather up the butter into a ball or sticks - whatever shape you like. Wrap in parchment paper and store in the fridge to firm up a bit.
  8. Serve and use as you would regular butter.
Recipe by Cooking is Messy at https://www.cookingismessy.com/2015/08/16/homemade-butter/