2 cups cream
Pinch or two of salt (optional)
Pour the cream and salt (if using) into a food processor and turn on high for five or six minutes or until curds separate from the buttermilk. Pour off excess liquid and "rinse" the curds with a few tablespoons of ice cold water, pulsing a couple of times. Pour off the excess liquid and rinse once more (to extend the shelf life of the butter). Pour off excess liquid and strain butter through sieve, pressing slightly to separate buttermilk out. Put in container or roll into logs and wrap in plastic wrap. Refrigerate until firm.
|Totally homemade. Oh, yum.|