Butter is the direct result of churning. You can use an electric mixer, a bowl and a whisk, or even a glass jar with a tight-fitting lid (shaken vigorously for ten to fifteen minutes) to make butter. Our tool of choice is the food processor. It works quickly, is easy to control, and is easy to clean—all good things in our kitchen. Use the best cream you can get your hands on because the better your cream tastes, the more delicious your butter will be.

　　

Ingredients

makes about 1 pound

　　3 1/2 cups/900 grams heavy cream or crème fraîche

　　3/4 teaspoon/4.5 grams fine sea salt

　　

Step 1

Leave the cream out at room temperature for 2 to 3 hours to come to the proper temperature. Pour the cream into the bowl of a food processor, making sure it is no more than half full. (Process in batches if necessary.) Process the cream. It will go through several changes, turning into whipped cream, then seizing and breaking into butter granules and buttermilk. This will take anywhere from 3 to 5 minutes. As the machine continues to process, the butter will collect around the blade and the liquid will pool in the bottom. Strain out the buttermilk, reserve it for baking or cooking, and add 1/2 cup (112.5 grams) cold water to the food processor. Process for 15 seconds, until the liquid becomes milky, then discard the water. Repeat 2 or 3 times until the water remains clear. Add the salt and process briefly to blend.

　　

Step 2

Remove the butter from the processor and pat dry. Wrap tightly and refrigerate; the butter will keep for up to 3 weeks.

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