This morning I made butter! 🙂 I used my new Cuisinart Mini-Prep® Plus Processor which is very small (only a 3 cup bowl) so I could only do about a cup and a half at a time. But it worked very well. I would suggest if you have the attachments to your processor, using the paddles instead of the blades.
I started out by bringing the heavy cream to room temperature to make it easier to work with. Once it was at room temperature, I poured about 1.5 cups into the bowl of the processor. I added scant 1/4 teaspoon salt – but you can omit this if desired – then turned on the processor, alternating between grind and chop (which on my processor forwards/reverses the blades).
As in making whipped cream, you will achieve a stiff foamy cream, but keep going. This will break down and then the buttermilk will separate. If you don’t want to keep the buttermilk, just pour into the sink, but I kept mine, so I put it in a dish. You will need to scrape the sides and lid of the processor at this point, several times, stopping to pour out the buttermilk, until you don’t see it any more. Still alternating directions, blend, scrape sides, blend, until it reaches a stiff consistency, and is that beautiful butter yellow.
I then scraped it out of the processor bowl into a small dish I could cover and put in the fridge.
I made fresh buttermilk pancakes with the collected buttermilk.
Note, I got about 8 tablespoons out of a pint of heavy cream, and about 3/4 cup of buttermilk.
Breakfast this morning was pancakes, with homemade butter… Yummy. Thanks for joining me as I make my transitions toward as additive free as possible in my foods. If anyone knows of an antidote to the MSG effects please share!!