Not quite sure what comes over me or why I have these overwhelming urges to conjure up something in my kitchen that I can readily buy in the market. But I am a curious person by nature and learning how things work and the alchemy of it has always been fascinating to me.
So this time, folks, it’s butter. This can’t be simpler ~ 2 ingredients, heavy cream and salt. Cream into food processor or blender, turn it on, walk away, come back in 10 minutes. DONE!
This was amazing. Soft, creamy, slightly salty, wonderful on the Italian bread I made that morning.
Pour cream into a food processor or blender.
Process for 10 minutes, or until the butter separates.
NOTE: The photo above was taken at about the halfway mark. I scraped down the bowl and continued on.
Strain off the liquid. Season to taste with salt, if you want salted butter.
NOTE: I put a coffee filter in a small fine mesh strainer, added the butter and let it sit there. When I was putting it into the jar, as I pressed, more liquid came out, just pour that out.
NOTE: I added only salt this first time, but next time I may add some herbs. Perhaps roll it into a log, slice and freeze to always have a compound butter in the freezer. Maybe some fruit or honey. Oh, the possibilities are endless!