Posts Tagged ‘Homemade Butter’

Butter from a local Jersey cow that has grazed on nutrient-rich spring pasture

Sweet Cream Butter

Makes about ½ cup

I’m always amazed as I watch cream being worked into buttery curds and thin buttermilk.  I prefer to use a food processor for this task, but there are less hi-tech ways to get the job done (i.e. an old-fashioned churn or simply shaking the cream in a mason jar with a tightly fitted lid).

1 quart high-quality cream (sometimes sold as heavy cream)

unrefined sea salt, ground as desired (optional)

clean water (well, spring, or filtered)

Assemble the food processor and fit it with the metal blade (or use a blender). Pour the cream into the bowl. Process (or blend on low) until curds of butter begin to stick together and separate from the buttermilk, about 6-8 minutes.

Line a colander with butter muslin (a tightly woven cheesecloth) or with a flour-sack style towel. (Shake out the muslin or towel to remove any lint.) Position the lined colander over a bowl. Scrape the curds and buttermilk into the colander. Use a rubber spatula to stir the curds and press out the buttermilk. Pour ¼ cup water over the butter. Continue to stir and press. Rinse the butter with water three more times. Stir and press until all of the liquid has been removed. Scrape the butter from the lined colander and form it into a ball. Pat it dry with a paper towel. Place in a small dish. Add the optional sea salt and stir to distribute.

Store butter and buttermilk tightly covered in the refrigerator for up to one week. The butter may be stored at room temperature (about 70 degrees F) for up to 3 days; or it can be tightly wrapped and frozen for up to 6 months. Use the buttermilk as a substitute for the liquid in breads or in smoothies.


Cultured Butter:

Substitute 1 quart crème fraiche for the cream.

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