From Cream to Butter Without Fear
"If you're afraid of butter, use cream." -Julia Child
I had a half gallon of heavy cream that needed to be used up, so decided it was time to make butter. We buy milk and heavy cream from Working Cows Dairy, an organic dairy farm in Slocomb, Alabama. The milk and cream from Working Cows is pasteurized, but not ultra-pasteurized, which makes it perfect for making butter, cheese and yogurt.
When I first began making butter, I used a stand mixer. That worked well, but was a little messy at times. Now I use my food processor- less mess and much faster. Here are some pics to show how it works:
First I let the cream set out until it reaches room temperature. Cold cream straight from the fridge takes forever to break (more about that later) but if you begin with room temp cream, it takes less time, which means less wear on your machine's motor.
Next, it goes in the processor. I keep a separate processor bowl that I use exclusively for butter, in case some stray garlic, onion or other smells have managed to work their way into the plastic bowl I keep for general food preparation.