Food Processor Butter Recipes
FOOD PROCESSOR BUTTER
Transforming cream into butter is one of the most satisfying acts of kitchen alchemy you can perform, and it comes with the bonus of controlling exactly how your butter will taste. The food processor makes the process simple and mess-free way, and while you're processing, you can add flavorings and seasonings to create a flavored butter to spread on toast or stir into hot pasta. Choose from cinnamon-orange, garlic-herb, or paprika-sesame, or invent a flavor entirely your own.
Provided by Anna Stockwell
Categories Butter Milk/Cream Cinnamon Orange Parsley Garlic Lemon Sesame Paprika Food Processor
Yield 1/2 lb. (1 cup) butter
Number Of Ingredients 16
Steps:
- Process cream in a food processor until the butter solids have separated from the buttermilk and you see lots of little clumps of butter clinging together distinctly separated from thin milky liquid, 4-7 minutes (unpasteurized cream will separate more quickly). Carefully drain buttermilk; reserve for another use.
- Remove jar with blade still attached. Pour cold water over butter solids left in food processor jar, then drain. Repeat until water runs clear, 3-4 times. Pour off as much water as possible out of jar of food processor, using your hands to hold the butter solids in place while you pour. Continue to process until butter forms a solid ball, about 2 minutes. Pour off water again, then add salt (if using) and process to combine.
- If making compound butter, add ingredients for chosen flavor and process until fully incorporated.
- Transfer butter to a medium bowl lined with a double layer of cheesecloth. Gather cheesecloth up around butter and twist to squeeze until no more liquid runs out of butter. Transfer butter to a sheet of parchment or waxed paper and roll up into a log. Chill until firm, about 1 hour.
- Do Ahead: Butter can be made 5 days ahead. Keep chilled.
HOMEMADE BUTTER
You can make great tasting butter at home just by putting heavy cream in a food processor and running it till it turns into butter.
Provided by Brian Perspect
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 10m
Yield 16
Number Of Ingredients 2
Steps:
- Pour cream into a food processor or blender. Process for 10 minutes, or until the butter separates. Strain off the liquid. Season to taste with salt if you like. Press butter into a small bowl with the back of a spoon to further remove liquid.
Nutrition Facts : Calories 102.6 calories, Carbohydrate 0.8 g, Cholesterol 40.8 mg, Fat 11 g, Protein 0.6 g, SaturatedFat 6.9 g, Sodium 47.6 mg
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- Set up your food processor with the metal multi-purpose blade. Add the heavy cream. Run on high speed for about 5 minutes or until the butter forms into clumps and separates from the buttermilk. Stop and scrape down the food processor bowl 1-2 times during the process.
- Set a fine mesh strainer over a bowl. (You can line with cheesecloth) Pour the mixture into the strainer. The buttermilk will drain into the bowl. With your hands or the cheesecloth, gently squeeze out any more buttermilk.
- Under running cold water at your sink. Gently knead the butter allowing any further buttermilk to rinse free. The cold water will help to firm up the butter. (From what I hear, removing the extra buttermilk helps the butter to “keep” longer.)
- Flavor the butter if desired. We like some salt in our butter, the amount is very subjective. We started with a 1/8 teaspoon and added to taste from there. You can knead the salt in by hand/spatula or rinse out the food processor and use it to mix in the salt.
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