I used about a pint of heavy cream, which took me about 15 – 20 minutes to make into butter (in a Mason Jar). If you’d rather not go through a 20 minute workout, you can make this in your Kitchen Aid or food processor. With a Kitchen Aid mixer, mix the cream with the whisk attachment until the fat and liquid separate.
Yields: About 8 Tablespoons of Butter
Good quality cream; heavy cream or manufacturing cream can be used (at room temperature)
Preparation in a Mason Jar:
Place about 1 pint of cream in a clean Mason Jar, add salt to taste (optional) and shake for about 15 to 20 minutes until the cream has separated into buttermilk and butter fat.
Drain all of the buttermilk into a glass and either discard or save it for use in other recipes.
Once the fat is alone in the jar, add a bit of cold water and shake the jar. Discard the water and repeat this process until the water is clear. If you do not clean out any of the buttermilk properly, the butter will spoil sooner.
Preparation in a Kitchen Aid or Food Processor:
Place about 1 pint of cream and some salt (to taste) in a food processor or Kitchen Aid mixer fitted with a whisk attachment.
Turn the food processor or mixer on and mix until the cream has separated into two things- buttermilk and butter fat.
Drain all of the buttermilk out into a glass and either discard or save it for use in other recipes.
Once the fat is alone in the food processor or the mixer, add a bit of the ice water and turn the appliance on low speed. Watch out for spattering. Discard the water and repeat this process until the water is clear.