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!!
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| Servings |
1 cup butter + 1 cup buttermilk
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Ingredients
- 2 cups heavy cream (a little cooler than room temperature)
Optional Flavorings
- salt
- cinnamon
- sugar
Ingredients
Optional Flavorings
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Rate this recipe!
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Instructions
- 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.
- 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.
Cinnamon Sugar Option:
- We started with 1/4 teaspoon salt, added 1 teaspoon cinnamon and 2 tablespoons sugar. You can easily adjust to your taste.
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