For 1 Batch(es)
Making your own butter is so ridiculously easy that you may decide to never buy butter ever. In the old time, people were making their own butter. It was quite some work as they had to churn the cream for a long time until it turned into butter. Nowadays, we are lucky enough to have food processors or electric whisks.
You can use any cream as long as it has a minimum of 30% fat. This is good way to use up a cream leftover. Thinking of it, you can even make your own organic butter from organic cream and possibly save some money that way.
Pour cream into a food processor or blender. Process for about 6 to 8 minutes or until the butter separates. The cream will go through the whipped stage, thicken further and then change color from off-white to pale yellow. When it starts to look pebbly, it’s almost done. After another minute the butter will separate, causing the liquid to splash against the plastic wrap. At this point stop the mixer. Season to taste with salt, if you like.
Set a strainer over a bowl. Pour the contents of the mixer into the strainer and let the buttermilk drain through. Strain the buttermilk again, this time through a fine-mesh sieve set over a small bowl and set aside.
Keeping the butter in the strainer set over the first bowl, knead it to consolidate the remaining liquid and fat and expel the rest of the buttermilk. Knead until the texture is dense and creamy for about 3 minutes. Strain the excess liquid into the buttermilk. Refrigerate the buttermilk. Transfer to an airtight container and refrigerate.