Easy!
Heavy or whipping cream. salt (optional)
put cold cold cream into either a blender or food processor.
run the machine as if to whip the cream. Keep going AFTER
the whipped cream stage. The butter bits will become visible
in the liquid. (this is REAL buttermilk).
Once all the butter bits have been formed. Remove them
to a bowl. Remove any excess liquid by pressing the
butter against the sides of the dish and draining off
the buttermilk. This is called "squeezing". Once you
have drained or "squeezed" off the liquid - you can
rinse the remaining butter with cold water to remove any
traces of milk. this step is optional. Some say it keeps
the butter from spoiling prematurely. I personally
usually skip this step.
At this point you can add salt to the butter. Use very
sparingly. taste after each addition of salt. It seems to
get stronger the longer it sits so go lightly. If you want
unsalted butter then just skip this.
You're done. that's all there is to it.
The color of butter varies with the diet of the cow from
which the cream comes. Some is almost white - other - very
dark yellow.
NOTE* homemade butter gets very hard in the fridge and does
seem to spoil faster than store bought.
Susie
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