Oh yes. I went there. Homemade butter. There is nothing like it and you will not be able to go back to store-bought once you’ve spread this on your morning toast.
And did I mention that it will take you all of 10 minutes to make? Yup. That’s it. And you will do no work at all. Well, except for pouring heavy cream into the food processor and scraping the butter out of the processor.
Let the savory adventure begin!
Here I am pouring a pint of organic, locally made, pasteurized (Pasteurized because it will have a higher butter fat content, making for yummier butter!) heavy cream into a food processor.
Then attach the lid and turn it on. That’s it!
You will process the cream for about 10 minutes in total. It will go through various stages of viscosity (thickness/consistency).
It will start to thicken…
will start to look like whipped cream,
and then you’ll think something went wrong because you’ll see liquid (looks like milk) splashing all over the sides of the processor.
Nothing’s wrong. It’s done!
Turn off the processor, look inside and this is what you’ll find…
Remove the butter with a slotted spoon to a paper towel and blot to dry. Add some kosher salt and mix around. Add more to taste. Or don’t!
The “milk” or liquid left in the processor is buttermilk. Use it in your next batch of pancakes or waffles. So delicious…try it.
Place the butter in your favorite crock that has a lid and leave on your counter for a couple of days to try it at room temperature. Then you should refrigerate it so that it doesn’t spoil on you.
Bon Appétit, Ma Chérie!