Farm Fresh Butter
- Ingredients & Materials
- 24oz Heavy Cream
- Fresh and local if you can get it!
- Amount can vary based on how much butter you want
- 1L of ice water
- For butter washing
- 2 – bowls
- 1 – strainer
- Food Processor, blender, or Kitchen-Aid
- (Optional) salt, chopped herbs, and/or spices
- 24oz Heavy Cream
- Instructions
- Pour heavy cream into food processor. Start food processor.
- When butter fat starts to clump and separate from the liquid (that liquid is buttermilk yo!) turn off the food processor.
- The time for this will vary with the amount of heavy cream being used
- Took roughly 6mins for the 24oz of cream used in video.
- Once separated, strain the liquid (aka sweet, sweet buttermilk) into a bowl and place the butter fat into another bowl.
- Pour a thin layer of ice water on butter fat and knead for a minute or so.
- Pour off cloudy water and repeat this process until water runs clear.
- Once water runs clear pat the butter dry w/paper towel.
- (Optional) Add salt if desired. Salt may extract more water – beware!! (It’s not a problem but you may need to dry again later)
- (Optional) You can also add your favorite herbs and/or spices to make different flavor compound butters.
- Form butter as desired.
- Store fresh in the fridge for up to 1 week or place in freezer for up to 6 months if air tight and wrapped properly
