Turn the food processor on and let it run until the fat solids separate from the liquid, about 6 minutes.
Use a rubber spatula to scrape the solids into a fine mesh strainer. Lightly press the solids (the butter) in the mesh strainer to remove any liquid (this leftover liquid is buttermilk and can be saved for various recipes).
Rinse the butter thoroughly under cold water while in the strainer to remove any remaining buttermilk.
Transfer the butter to a container. If making salted butter stir in the salt.
Refrigerate until ready to use or store in the freezer for up to a few months. Makes about 3/4 cup of butter (equal to 12 TBSP or 1 1/2 sticks).
NOTES
The leftover liquid that separated from the butter is buttermilk and can be used in <a href="subcategory.biscuits.htm">biscuits</a> or <a href="subcategory.pancakes.htm">pancakes</a>
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