Churn the Butter!
Who knew you could churn your own butter using your food processor? I knew you could make it in your stand mixer, but a food processor makes it all a little neater! Thanks to Joe R., QVC viewer, for the great suggestion! It tastes amazingly fresh and light - I’m a little obsessed with this at the moment! Imagine all the possibilities! Cold night, hot pot of soup, fresh out-of-the-oven yeast rolls and fresh churned butter!! Heavenly!!
DIY Butter with Your Food Processor:
Tina Verrelli - epicuricloud.com
Makes about 1 cup butter (1 cup buttermilk)
2 cups heavy cream (a little cooler than room temperature)
Set up your food processor with the metal multi-purpose blade. Add the heavy cream. Run on high speed for about 5 minutes or until the butter forms into clumps and separates from the buttermilk. Stop and scrape down the food processor bowl 1-2 times during the process.
Set a fine mesh strainer over a bowl. (You can line with cheesecloth) Pour the mixture into the strainer. The buttermilk will drain into the bowl. With your hands or the cheesecloth, gently squeeze out any more buttermilk. Under running cold water at your sink. Gently knead the butter allowing any further buttermilk to rinse free. The cold water will help to firm up the butter.
(From what I hear, removing the extra buttermilk helps the butter to “keep” longer.)
Flavor the butter if desired. We like some salt in our butter, the amount is very subjective. We started with a ¼ teaspoon and added to taste from there. You can knead the salt in by hand/spatula or rinse out the food processor and use it to mix in the salt.
Cinnamon Sugar Option: We started with ¼ teaspoon salt, added 1 teaspoon cinnamon and 2 tablespoons sugar. You can easily adjust to your taste.
Place the finished butter in a container, cover and refrigerate. I like to use mine within a week.
I reserve the buttermilk and use when making a cake or pancakes.