Recipe courtesy of Mary Berg
Homemade Butter
- Level: Easy
- Yield: 3/4 cup
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 217
- Total Fat
- 23
- Saturated Fat
- 15
- Carbohydrates
- 2
- Dietary Fiber
- 0
- Sugar
- 2
- Protein
- 1
- Cholesterol
- 86
- Sodium
- 143
- Total: 15 min
- Active: 15 min
Ingredients
2 cups cold 35% cream (500 milliliters)
1 cup ice
1/2 teaspoon sea salt
Directions
- Pour the cream into a food processor and process on high for about 5 minutes, or until the cream looks very curdled and it sounds splashy.
- Strain the mixture through a fine-mesh sieve lined with cheesecloth and squeeze gently to remove as much of the buttermilk as possible.
- Add the ice to a large bowl and cover with water. Add in the butter and, using your hands, squeeze and knead the butter just to get a bit more of the buttermilk out and lightly chill the butter. Drain away the water and ice, dry out the bowl and mash the salt into the butter.
- Transfer to a serving vessel or wrap in wax or parchment paper and serve at room temperature or chilled.