Last Crumb

This is perhaps the easiest recipe I could post, but it is so simple and miraculous and delicious that you will no doubt make it again and again. Just dump plenty of heavy cream into a mixer or food processor and beat until the butter and the “butter milk” begin to separate. Or you could do what we did as kids - shake the cream in a well sealed mason jar until it is transformed.I was inspired to make this after finding a story about homemade butter in the New York Times a few weeks ago. It instantly transported me to early childhood and as I started up the food processor, I was already in the living room of our our family friends, the kids taking turns shaking the butter jar while the grown-ups sang old folk and blues tunes to the banjo and the tambourine. Yes, this really did happen, and by that time the 70s may already have passed. At any rate, I can see no reason to ever purchase butter again.

Make plenty. You can fold the extra in parchment paper or plastic wrap and store it in sealed bags in the freezer. You’ll use it.

– Fresh Butter

*4-8 cups heavy whipping cream
* salt

1. Whip or shake the cream until the butter and the “butter milk” separate.

2. Strain everything through a cheesecloth, reserving the liquid, and kneed the butter until the excess moisture is removed and the butter is dense and creamy. If desired, add a little good salt to taste.

Stumble it! Posted by: Will on July 25th, 2007 © Filed under: Condiments