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  • Stephanie Schuster

    How to make butter in food #art of cooking #cooking recipe #cooking guide #cooking tips #cuisine| http://hairstylescollectionkeshawn.blogspot.com

  • Shaleigh Henry

    Homemade butter! This paired with Honey Butter Beer Bread....oh yeah!

  • Nikki Moyer

    Within the Kitchen: How to Make Butter in your food processor

  • Shaye F.

    How to Make Butter For someone who loves butter as much as I do, you'd think I would know more about it. Who knew people other than farmers could make butter? I honestly never thought about making butter until I saw an article in a local paper. But it looked so beautiful and fresh and mother-earth like that I had to try it. It's an amazingly short process and so much fun to watch the cream do it's thing - thick, thicker, thickest!! And if I was going to make my own butter, I had to make homemade buns to go with it. (I'll post the recipe for those next another time.) Even store bought butter and fresh bread is my personal version of heaven. And the only thing I can say about the first bite of homemade rolls slathered in melting homemade butter is... Hallelujah. Ingredients: 2 cups heavy cream (whipping or heavier) pinch or two of salt, optional What to do: 1. Pour 2 cups of heavy cream into a food processor. 2. Put on high. 3. After about 2 minutes you will see that the cream has separated into butter milk and curds. 4. Pour off the liquid. 5. Add 1/8 cup of ice water. 6. Replace lid and turn pulse 4 times. 7. Pour out liquid. 8. Again add 1/8 cup ice water, replace lid and pulse 4 times. 9. Pour off any remaining liquid. 10.Place butter into strainer. 11. Gently press butter down with a spoon and stir it to get any excess liquid out. 12. Put in a bowl. 13. Add salt, if desired, and stir until well incorporated. 14. You can also add any flavourings desired - try chives, garlic, thyme, chillies, fruit zest etc. Enjoy! Notes: By "rinsing" the curd with ice water, the butter may last up to 3 days. I also recommend making only small batches to keep this delight at its freshest. Wrap your freshly made butter in plastic wrap and roll into a log shape. Refrigerate until firm. Email This BlogThis! Share to Twitter Share to Facebook Share to Google Buzz 6 comments: Kylie said... This is so awesome! I can not wait to try it. :o) August 4, 2010 9:28 PM ButterYum said... Wonderful post. WE used to do this when I was a kid, only we used a handheld electric blender. I haven't had it for years, and boy does this post bring back memories! I would think adding salt would extend the shelf life of this butter because salt is a preservative, but I suppose you could always freeze any that you don't plan to use right away. Thanks for the great photos. :) ButterYum August 5, 2010 6:48 AM Joy said... OMG what a great process. thank you so much for sharing this. I can't wait to try this. August 5, 2010 9:18 AM Spicie Foodie said... Wow I had no idea this is all that went into butter. Good for you to make your own butter! Thanks for sharing this process. August 6, 2010 4:12 PM Simply Life said... oh wow, I never knew this - thanks! August 7, 2010 3:44 AM Rick said... One day, I'll be ambitious and make this. August 10, 2010 12:47 PM Post a Comment Links to this post Create a Link Newer Post Older Post Home Subscribe to: Post Comments (Atom) Proud member of FoodBlogs

  • Breanne Schultz

    How to make butter in food #recipes cooking #cooking tips #cooking guide

  • Desiree Fernandez

    For the homemade bread. Yum.

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