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Butter making 101

Easy and quick with a food processor! You will need:

one pint organic heavy cream
1 t. sea salt
1/2 C ice water, plus more for rinsing
food processor
cellophane wrap

1. Chill food processor blade in the freezer for one hour.
2. Pour cream and salt into the processor bowl and whirl until you see the cream come together to a cream cheese consistency.
3. Add 1/2 C. ice water and whirl again until the butter and buttermilk separate.
4. Pour off the buttermilk and reserve for later use (pancakes!!)
5. In a bowl, add more ice water to the remaining butter then, using a fork, knead the butter to tease out the remaining buttermilk. Repeat until the water runs clear. Add sea salt and mix in to incorporate.
6. Place butter onto cellophane wrap and form into a roll. Chill and use within a week to 10 days.

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