Butter
Prairie Home Cooking, 1999
15 minutes — 1 cup (about 1/2 pound) | Print RecipeEmail Recipe | ||||
Ingredients
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InstructionsLine a sieve with a single layer of cheese cloth and place the sieve over a bowl. Pour the cream into a food processor and process for about 5 minutes, or until the butter forms a mass and separates from the whey (which appears as a milky liquid). Transfer the butter and whey to the sieve and work the butter with a wooden spoon or spatula to release more of the whey, until you have a fairly solid mass, like whipped butter. Scoop the butter out from the sieve, wrap it in plastic wrap, and serve immediately or refrigerate. Or, if you like, spoon it into a metal or plastic mold and refrigerate. |
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NotesBe sure to constantly drain the whey. Adding a small amount of salt is also optional (1/2 tsp to 1 teaspoon) after the food processor step. |
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