Yields about 8 ounces butter. Best used within three days.
Ingredients
3 cups fresh cream (not ultrapasteurized)
1 teaspoon salt (optional)
Directions
In an electric mixer, whip the cream on medium speed for about 5-10 minutes. After a few minutes, it will thicken into whipped cream, then into a kind of thin butter. Keep whipping until it separates into butter and thin, whitish buttermilk.
Drain off the buttermilk, and then place the butter in cheesecloth in a strainer or chinois set over a bowl or crock. Let the butter drain about 10-20 minutes, pressing on it with a spatula to extract additional water.
Place the butter in a mixing bowl and work in the salt with a spatula. Spread into a crock or roll into a log with a piece of wax paper. Store tightly wrapped, away from odorous foods like garlic or onions.
Note: Morning Fresh Farms cream is available at In Season Local Market, 3210 Wyandot St.
