Homemade Butter!!!

Okay, I took a MBA class this weekend that talked about digital tools including blogs.  It was mentioned that there needs to be at least weekly entries if you want people to read your blog.  Oops.  After looking at my past history, I have some work to do.  So I may lower my standards and just start throwing some food stuff up here.  It may not always be a recipe and heck, it may not even be food related but I will try and keep it updated.  Oh and today's pictures are courtesy of my Droid as Patti was off with the good camera.  Today's post is soft like butter!

If I didn't know it before, I sure know it now.  I am a Foodie!  My new Sunset magazine had come in and I was winding down after so much fun with homework.  I read this article on how easy it was to make your own butter.  I glazed over it, not believing it for a second.  Perhaps I was a bit tired but I read it a second and third time.  It was just too easy. 

After a long weekend class I decided to make some homemade stew for dinner and serve it with some Le Petite Outre Campagne bread.  What is better with fresh bread than fresh butter.  It was so easy and it tasted sooooooo good!  So here is the recipe I took from Sunset with one minor difference.

2 cups heavy cream, preferably organic and not ultra pasteurized
Kosher salt (Sunset called for fine sea salt but I didn't have any)

Put the 2 cups of cream in a food processor with a S blade.  Turn it on and wait.  It first turns to whip cream and after 2 minutes I thought it was done.  However the recipe said it would look like scrambled eggs and it hadn't yet.  So I left it on and then heard some sloshing.  I turned it off and opened it up and sure enough there was scrambled eggs or at least that's what it looked like.  The instructions said to leave it on for an additional 3 minutes.  I wasn't that patient and after 2 minutes I opened it up.  It looked like large clumps of butter!  


I put a strainer over a bowl and emptied the food processor bowl into the strainer.  I used a cheesecloth this time but I don't think I will in the future.  I let it drain for about 5 minutes.  I then placed the butter in a bowl and sprinkled it with salt.  It didn't say how much so I just did a few large pinches.  I don't like things real salty!  This is the beauty of this butter, you can put in as much or as little as you'd like.  I stirred the salt in and it released a little more liquid that I drained.  Voila, I had butter!  


The left over liquid is supposedly buttermilk so I saved it to perhaps make some scones later.


So if you like a fresh tasting butter with little effort, this recipe is for you!