Cultured Butter

1. 1

   Let the creme fraiche come to cool room temperature.

2. 2

   Spoon it into the food processor, but dont let the bowl get more than half full.

3. 3

   Process with the steel blade for 3 to 5 minutes: it will go through stages from whipped to broken and finally into one large clump.

4. 4

   Drain off the buttermilk (you can keep it for cooking or for making more creme fraiche).

5. 5

   Add about 1/2 cup ice water and process for 30 seconds, then drain off and discard the liquid.

6. 6

   Repeat two or three times until the liquid is clear.

7. 7

   Add 1/8 teaspoon salt for each 2 cups creme fraiche you used, and process to blend.

8. 8

   Scoop out the butter, and drain on paper towels in the refrigerator until firm.

9. 9

   Wrap tightly in plastic and keep refrigerated.

No additional tips available.