Traditional wooden butter churns make an evocative decoration for your living room, but in everyday use they were a laborious and time-consuming way to make butter. A modern food processor is much quicker, turning heavy cream into fresh butter in just minutes.
Things You'll Need
- Ice water
- Food processor
- Kitchen gloves
- Wooden spoons
- Salt (optional)
- Storage container or parchment paper
Making the Butter
Mount either the plastic blade or the metal blade in your food processor, then pour in the cream.
Turn on the food processor. The cream whips first, as it does for desserts, then "breaks" into granules of butter and a puddle of watery whey. Keep the motor running until the butter gathers in a ball around the blades. This takes a few minutes.
Drain off the liquid, which is old-fashioned buttermilk. Save it for baking, or enjoy it as a beverage in its own right. Transfer the butter to a clean bowl, and run fresh cold water into the bowl over it.
Knead the butter with gloved hands or sturdy wooden spoons until the water runs clear, and no more milky liquid escapes from the fat. This is vital for any butter than won't be eaten immediately, since any milk left in the butter causes it to spoil and become rancid in as little as a day or two.
Add salt, if desired, and knead it into the butter. Pack the finished butter into an airtight storage container for refrigeration, or form it into a brick and wrap it in parchment paper. It lasts for 1 to 2 weeks in the refrigerator or for months stored well-wrapped in the freezer.
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