This recipe is part of a Wanderlust TV series, Play With Your Food.
Making butter is as easy as switching on the food processor. As a bonus, you’ll end up with true buttermilk. Once you’ve got fresh butter, you can knead in any kind of seasonings you like.
Makes about 3 small logs
2 cups heavy cream
Ice water, as needed
Fine sea salt
Additional seasonings: maple syrup, chile flakes, chopped chives, etc.
Pour the cream into the bowl of a food processor fitted with the metal blade. Blend continuously until the cream turns into whipped cream and then becomes a clump of milky butter, about 4 minutes. (Alternatively, use electric beaters. Or, if you are looking for a serious arm workout, pour the cream into a large jar and shake until butter curds form.)
Pour off the buttermilk (and save it for biscuits!). Pour about ½ cup of ice water over the butter. Blend to incorporate the water, then drain off and discard the water. Repeat once or twice more, until the water runs nearly clear.
Transfer to a very clean cutting board. Using your hands, knead a few pinches of salt into the butter. At this point, you can work in any additional seasonings. Shape the butter into narrow logs, wrap tightly in parchment, and store in the fridge.
—
Maria Zizka is a Berkeley-born food writer, cookbook collaborator, and recipe developer. Most recently she co-authored the forthcoming Sqirl cookbook, Everything I Want to Eat, which will be published by Abrams in fall 2016. She is currently working with Elisabeth Prueitt and Chad Robertson of Tartine Bakery.