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1
Pour cream into food processor.
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2
Process through stages: sloshy, frothy, soft whipped cream, firm whipped cream, semi-solid state.
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3
Eventually it will clump like dough and roll around the bowl.
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4
Right at two minutes of processing, it will suddenly speed up and throw off lots of buttermilk.
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5
When the spray has died down and the liquid pools on the bottom, turn processor off.
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6
Drain off buttermilk and save, to drink or bake with.
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7
You could stop here and eat immediately, or go on to preserve what you have created.
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8
o help the butter keep beyond a day, wash the butter to remove remaining buttermilk.
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9
There are several ways to do this, but we found it easiest to let the processor handle it.
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10
Pour in 1/2 cup very cold water (no ice) and process for about 30 seconds.
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11
Pour out the liquid.
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12
Repeat washing process until water runs clear.
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13
Or mostly clear.
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14
Using a cheesecloth or paper towels, press the remaining water out of the butter on a hard surface.
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15
You will be left with a large clump that you can now eat or otherwise spice up.
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16
To further ensure it will be preserved, work a small amount of salt into the butter.
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17
Our particular herb butter included a random assortment pulled from the garden: fresh chopped sage, rosemary and chives.
