I know you're thinking of Lucy and her home baked bread and home churned butter.... gettin the big stick out and churning the butter. Buuuuut it's sooooo much easier than that! All you need is some cream and a food processor (or blender). And it's so yummy! A million times better than store-bought.
Ingredients:
organic whipping cream
salt (optional)
Pour your cream into the food processor. (I use a 4 C food processor and use about 3/4 pint of cream. If you put too much and don't have a workhorse of a machine, your blade might burn up)
Turn it on high. The cream will first turn to whipped cream (it'll get really thick and hard to blend). And then it'll go back to a more liquid state (while at the same time turning yellow).
After this, it'll blend for another minute or so and then you'll see the pure liquid (the buttermilk)separate from the solid butter. (see below)
At this point, you'll want to take the butter out with a spatula and press it down until all the buttermilk is removed. You can consider your butter done at this point, but if you want it to last more than a few days, you have to "wash it."To wash your butter, put the butter back into the food processor and pour in a small glass of ice cold water. Turn it on and blend for about 20 seconds. Remove the butter and press with spatula until the liquid is removed.
You are done! If you want salted butter, add salt to taste and just fold it in.
** pictures borrowed from Food Renegade since I didn't take step-by-step pictures and wanted to make sure it was understandable**
I have yet to do this on a regular basis. We can't get cream that is not ultra-pasteurized here and we are waiting for our cow to calf so we don't have access to a large amount of milk right now to skim the cream off.
ReplyDeleteAnother thing I was going to tell you, buttermilk makes a great marinade for roast.