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LOCATION: Recipes >> Eggs Dairy >> Homemade Butter 02

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Buy the freshest and best whipping cream you can find. Otherwise,
your results will only be a step or two above the butter you buy
at the store.

I find that milk and cream at natural food stores often comes from
smaller local dairies and tastes far better than what *any* of the
grocery chains sell. As with sharp and extra sharp cheddar cheeses,
the typical quality has gone *way* down over the past 20 years, as
people who live in "dairy country" know well. Even the skim milk
from some of these smaller dairies has a richness somewhere between
"grocery chain" whole milk and 2% -- and it tastes far better.

Chill your blender in your freezer for 20 minutes. Remove and add
2 cups cold (but not frozen) whipping cream + 1/4 tsp salt + a few
drops yellow food coloring. Blend on high for about 20 seconds,
or until the cream stiffly sticks to the blender blades. Add 1/2
cup of ice water, no ice.

Blend on high about 3 minutes, stopping to scrape the sides as
needed, until all the butter fully separates from the water/liquid.
Remove from blender, put into the middle of a handkerchief. Chill
further, if necessary, then twist and wring it tightly, removing
the water. This will make about a stick and a half's worth of
butter. Make it the same day as you'll serve it. Shape into curls
or balls. Your guests won't forget it.


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