Butter Recipe

• 1 cup of heavy cream
• Food processor

1. Pour cream into food processor. Process through stages: sloshy, frothy, soft whipped cream, firm whipped cream, semi-solid state. Eventually it will clump like dough and roll around the bowl.
2. Right at two minutes of processing, it will suddenly speed up and throw off lots of buttermilk. When the spray has died down and the liquid pools on the bottom, turn processor off.
3. Drain off buttermilk and save, to drink or bake with. You could stop here and eat immediately, or go on to preserve what you have created.
4. o help the butter keep beyond a day, ‘wash’ the butter to remove remaining buttermilk. There are several ways to do this, but we found it easiest to let the processor handle it. Pour in 1/2 cup very cold water (no ice) and process for about 30 seconds. Pour out the liquid.
5. Repeat washing process until water runs clear. Or mostly clear.
6. Using a cheesecloth or paper towels, press the remaining water out of the butter on a hard surface. You will be left with a large clump that you can now eat or otherwise spice up. To further ensure it will be preserved, work a small amount of salt into the butter.
7. Our particular herb butter included a random assortment pulled from the garden: fresh chopped sage, rosemary and chives.