After a few days away visiting family in Virginia, we were ready to get home and do something homesteady (how’s that for a five dollar word?) so we made a small batch of homemade butter this morning with nothing more than a cup of heavy cream and a food processor.
Want to watch me make my own butter?
In about 10 minutes time, that cup of cream became about 4 ounces of delicious homemade butter and it was so simple I just can’t imagine why more people don’t give it a try. It is as simple as this:
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Add 1 cup of heavy cream to a food processor and let ‘er rip.
In a minute or two you’ll have whipped cream. Keep going until the cream breaks (gets lumpy). Then keep going some more. -
When the cream breaks it will then become smooth and creamy.
At this point you will know you can stop because the motor on your food processor will sound like it is working overtime. -
Pour the liquid out of the food processor container into a bowl.
Put this aside, it is buttermilk and can be used elsewhere. -
Use a spatula to press out as much of the liquid as you can.
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Add about a cup of ice cold water and run the processor for about 30 seconds.
What you’re doing is rinsing the butter, which enables it to be kept longer in the fridge. -
Pour off the buttermilk/water (again, I save this) and press the excess moisture out.
If you like, use cheesecloth to make this easier. I didn’t find it necessary.
That is all that’s necessary for making homemade butter in just a few minutes. If you like, add a pinch of salt and stir it well, or add some fresh chives, parsley, garlic or even some honey. Scoop the butter into a ramekin or resealable container and refrigerate.
Your homemade butter will keep in the refrigerator for up to 2 weeks, but it rarely ever lasts that long.
