Homemade Butter
Butter is used almost everyday by most of us, it adds the tangy and buttery flavor into our food, cooking or baking. Why not make your own butter, it contains lots of flavor and very tasty!
Yield
12 servingsPrep
5 minCook
0 minReady
10 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
creme fraiche
|
*
|
| ½ | cup |
water
ice |
|
| ⅛ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
creme fraiche
|
*
|
| 118 | ml |
water
ice |
|
| 0.6 | ml |
salt
|
|
Directions
Allow creme fraiche to cool to room temperature.
Spoon it into the food processor until slightly less than half full.
Process with the steel blade for about 4 minutes: it will go through stages from whipped to broken and finally into one large clump.
Drain off the buttermilk (you can keep it for baking or cooking, or for making more crème fraîche).
Add about ½ cup ice water and process for 28 to 32 seconds.
Then drain off and discard the liquid.
Repeat two or three times until the liquid is clear.
Add ⅛ teaspoon salt, and process until well blended.
Remove the butter, and drain on paper towels in the refrigerator until firm.
Wrap tightly in plastic wrap and keep refrigerated before using.
