I had this idea a year ago to learn how to make my own butter. Don’t ask me why — I was on a huge homemade kick, and I had a lot of heavy cream that was about to go sour, so I came up with making my own butter. With modern technology, making your own butter is a snap, and it’s much tastier than the storebought sticks. Homemade butter can also be customized: you can make herbed butters and honey butters easily, adding the ingredients (chives, parsley, sugar, garlic, etc.) while the butter is being worked, so the flavors will meld and be more pronounced. It really is the perfect accompaniment to homemade bread.
Note: You will need a food processor to make homemade butter, or there will be a lot of mixing/shaking.
Recipe makes about 1/2 cup of butter, but can be easily doubled or tripled.
1 cup heavy whipping cream
sea salt (optional)
1 tsp powdered garlic
1 tsp parsley
1/2 tbsp honey
1 tsp sugar
Pour the whipping cream into the food processor, and turn on high, running until the liquid becomes nice and thick.
The liquid will become solid, and will separate, leaving a liquid substance. It usually takes about 8 minutes to mix enough to separate.
Drain the buttermilk, and reserve, if desired, for buttermilk recipes. Scrape the solid butter out, and place in a bowl for rinsing and working.
Pour about a cup of water over the butter, and using a potato masher or two large forks, press the butter, working out any excess liquid. Drain the liquid, and repeat this step until the water is clear (should take about 3 rinses).
After the butter has been worked, mix in a 1/2 tablespoon of the sea salt, if desired. Without the salt, the butter will have a sweet, light taste. Using the forks, work in the salt, and place in a container. Butter will keep for about two weeks in the fridge, or 6 months in the freezer. Can also be placed in a butter bell to remain soft.