Butter
From pointsevenout 10 years agoIngredients
- 1 pint heavy whipping cream shopping list
- 1/4 c ice water shopping list
How to make it
- Clean hands thoroughly as you will be handling butter for later consumption.
- Pour cream into a food processor with the chopper blade affixed to the bottom.
- Process for about 3-5 minutes, depending on the room temperature, until the butter fat and milkbutter separate and butter fat starts to clump. Scrape sides at least once during process time.
- Add 1/4 cup ice water and process a little longer. Butter will clump together better.
- Strain butter through a non-bleached muslin cloth, over a strainer, over a bowl. See Photo
- Gather the corners of the the cloth, massage and squeeze to remove the milkbutter. Save milkbutter. Yields 3/4 c milkbutter which can be used in baking as a substitute for liquids. See Photo
- Remove butter from muslin; shape and squeeze one last time into a ball to remove any remaining milkbutter.
- Cut butter ball in half. Roll up in plastic wrap shaping to a standard stick of butter. Recipe makes a cup of butter which is 2 sticks.
- Freeze
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