Ingredients
- 2 cups of cream, or a third of the capacity of your blender
- Salt to taste
Preparation
Step 1
1. Allow your cream to sit out on the counter for about half a day, or until it ripens and thickens a bit.
2. Return it to the fridge until it gets cold again, about 52 degrees F.
3. Pour cream into the blender and blender on the lowest speed until small yellow balls begin to appear, about 5 to 8 minutes.
3 When these balls are about the size of corn kernels, your butter is ready.
4. Over a strainer, pour off the liquid, which in buttermilk, then add enough water to cover the butter and blend it for a few seconds. This rinses the buttermilk out of the butter. Pour off this excess water.
5. Repeat this rinsing process, adding water, blending for a few seconds, then pouring the water off again, until the water runs clear. You may have to do this several times.
6. Spoon out your butter into a shallow bowl and with a rubber spatula, press out all of the excess liquid, pouring off the butter as you do. Do not spread the butter thin, though, or it will become oily. I have never seen that happen, but the book stated this over and over again, so it must be important.
7. When all of the liquid is pressed out, your butter is finished, and is sweet cream, unsalted butter.
8. If you like it salty, add salt to taste by pressing the salt into the butter with the spatula.