Open Recipe: butter

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Yield: 1.00 Pound

Recipe Description

Most of us have made butter at some point by overworking whipped cream. A food processor does a much better job than a mixer.

Ingredients

Method & Notes

1. Put the cream and salt in the food processor's bowl.
2. Turn it on and work the cream.
3. The cream will first whip, then it will collapse. This is when the butterfat is separating from the buttermilk.
4. Work until you have globs of butter floating around in the buttermilk.
5. Strain out the buttermilk (and save of course).
6. Add the water and work for about 1 minute.
7. Strain out the water.
8. Kneed the butter in a mixing bowl, draining the water as it comes out.
9. When the butter stops releasing water it is done.

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