This wasn’t really part of any plan, but there’s a Smart & Final next to our local pet store so I popped in and scored a half-gallon of manufacturing cream. Um, okay. I guess I’m making butter. Which I’ve had in mind as a project to do for a while, but I don’t know why I decided to do it when Larry’s out of town and we’re about to go on vacation.
I couldn’t believe how easy this was. I settled on a food processor method in order to contain any mess. Pour the cream in and press the on button until the butter separates out. Drain and knead, and that’s pretty much it. The bonus is fresh buttermilk. I left the salt out of my butter, which tastes just like fresh cream, since I figure it can be added later. A chunk went into the freezer and I kept some out for spreading on fresh bread. The rest went to a couple of coworkers (who loved it).
If you’re interested in the technique I used, it can be found at Have Knives Will Cook.
- Homemade Butter (The Home Creamery, p. 28)