Homemade Butter
Source of Recipe
Jo Anne Merrill
Recipe Introduction
Buny's notes: I've made this several times and think it makes a good product. Some things I've learned.... 1) Do NOT double recipe before processing or it will take forever to process! 2) Also easy to wrap butter in absorbent paper towels and squeeze gently to remove moisture rather than straining it.. goes thru many paper towels, but is pretty quick to do.
List of Ingredients
1 cup heavy whipping cream
1/2 cup water
2 ice cubesRecipe
Fit the steel knife blade into the work bowl of your food processor. Process cream until whipped, about 30 seconds. Add water and ice cubes. Process 2-3 minutes until butter has formed and separated from the liquid. No harm will be done if you overwhip this mixture. Line a fine strainer with absorbent paper towels or coffee filter to drain liquid. Refrigerate butter in a covered container. This makes 1/3 cup butter. If you prefer salted butter, add 1/8 teaspoon or less of salt to cream before processing.
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