There is something about the flavor and texture of real butter. I have made butter for years. I bet images of a woman hunched over a butter churn for hours is popping up in your mind. But honestly, depending on how much you make it takes about 20 minutes. Now, once in a while I will add herbs, garlic and even dried peppers to give extra flavors and color to my butter but for plain every day use you don’t need to get fancy.
Here’s what you will need:
A food processor (hand crank or electric)
A coffee filter or cheesecloth
A pinch of salt
Whole fresh milk (with cream) or heavy whipping cream. I normally use a half pint for each time.
Pour your cream into your food processor.
Add a touch of salt.
Process on high speed for 5 minutes.
Open your processor, the contents will be a thick cream almost but not quite solid.
This is important. Take the blades out of your processor and scrape them off on your mixture. Using your cheesecloth or filter, drain off the liquid into another jar. This is your buttermilk. I will press my mixture to get as much of the liquid out.
Set the liquid to the side. Put a lid on it, refrigerate it for other baking.
Back to your butter. Put the blades back in the processor.
Continue to process for 10-15 minutes, stopping to pulse every few minutes.
You will see your butter forming into a thick “ball”.
Scrape your butter into a “butter bowl” and refrigerate.
You can also roll it and keep it in parchment paper to refrigerate as well.