If someone were to ask me what my favorite food was, I may say butter. The foundation of French cooking and something that enhances every component that it graces. Butter is as rich in flavor as it’s golden color suggests. When I think of making butter images of a Laura Ingalls Wilder butter churning always flooded my mind. A manual feet that makes you truly work for your supper. However nothing has been easier or more delicious to do. Follow the recipe below and you will have fresh butter in less than 10 minutes. #worthit
3 Cups Cold Heavy Cream
3-5 TB Cold Water
Pour 3 cups of cold heavy cream into food processor. Start food processor and let run for 4 minutes uninterrupted until yellow curds and buttermilk have separated (image below). Drizzle 3-5 tablespoons of cold water (very cold ice water) into food processor. This helps the curds separate completely from buttermilk. Pour buttermilk through a sieve and make 1-2 butter balls. Squeeze the excess buttermilk out through the sieve. Dry butter completely on cheese cloth or tea towel.
Place butter in deserved container. Adding salt and mixing as desired. This will make about 2 sticks of butter and stay fresh for up to 2 weeks in the refrigerator.
Save the buttermilk for marinades, dips, sauces, or baking. It is liquid flavor!