Homemade Butter 3/11 3955

Categories:
misc., New 2011

3 cups heavy cream
1 cup sour cream
1 teaspoon course seasalt; optional
pepper; optional

Prepare a medium-size bowl of ice water. In the bowl of an electric stand mixer fitted with the whisk attachment, gradually whip the cream and sour cream together. Increase the speed of the mixer and continue whipping until the cream separates and the mixture thickens. This will take quite a while and when it happens it will do it very quickly so be sure to watch it closely or you will have a kitchen full of butter and buttermilk. Use a rubber spatula to gather up the butter and remove it from the bowl. There will be some liquid that is a natural result of this process. That liquid is actually buttermilk. Gather the ball together in a double layer of cheesecloth or a thin kitchen towel and plunge it into the ice bath to wash any buttermilk off the surface. Sprinkle with salt and pepper if desired. Pack the butter into a bowl or roll it into a log shape using plastic wrap. Store in refrigerator. Use the delicious buttermilk for another project.

Contributor: Alex Guamaschelli

Yield: 3/4 lb.

Preparation Time: .20