I was making dinner and realized I was all out of butter. Remembering I had some cream in the fridge I reached for my Food Processor.
Many people seem to think there is a lot of work that goes into making homemade butter. And honestly, I have never tried to churn butter the old fashion way, but I have used my Food Processor in place of many times over.
By using a Food Processor the butter breaks in about 4-5 minutes. And wallah, you have butter — most likely better than the store bought butter.
- 4 cups of heavy cream (1 quart)
- 1/2 – 1 teaspoon salt
Place a quart of heavy whipping cream into the food processor.
Turn on your food processor and let it run. If your cream is on the cool side, it may go through a thick, whipped stage like this (see above). If it does, it just means it will take a bit longer for it to churn.
As you process the cream, it will become more liquid. The sound of the cream in the processor will also change so it sounds like sloshing. It means the butter is separating from the buttermilk. Pour the butter through a fine mesh sieve and lightly fold the butter on itself to press out any liquid trapped in the butter. Pour off the excess liquid.
Return the butter to the food processor and add salt to taste. Turn the processor on and give it a whirl to incorporate the butter. Place in a container and store in fridge for up to two weeks if it lasts that long.