Featured Pinch Tips Video
- 2 c
- heavy whipping cream
- 1 pinch
- sea salt (opt)
1Pour cream into a food processor or blender. Process for 10 minutes, or until the butter separates.
Season to taste with salt if you like.
Fit food processor with plastic blade, whisk, or normal chopping blade. Fill food processor about 1/4 - 1/2 full. Blend. The cream will go through the following stages: Sloshy, frothy, soft whipped cream, firm whipped cream, coarse whipped cream. Then, suddenly, the cream will seize, its smooth shape will collapse, and the whirring will change to sloshing. The butter is now fine grained bits of butter in buttermilk, and a few seconds later, a glob of yellowish butter will separate from milky buttermilk. Drain the buttermilk. (Buttermilk good for up to 1 week)
2When pouring off the Buttermilk place in reserve jar and chill for cooking or Drinking....You can add dill, garlic and lemon juice for Dill butter...or honey for your honey butter..
If you are into antiquing you can pick up a table butter churn which is like a mason jar with a small wooden paddle in it.
3You can press the butter into silicone molds and then place the mold into a gallon zip lock bag and place into freezer to set...or roll in wax freezer paper.
4In the refrigerator, butter can last 3 months, and 1 year in the freezer.