Homemade butter

[FredBlogg]

I've made butter in the past by shaking heavy cream in a sealed mason jar. It is a time consuming drag.

Then I saw how easy it was to do, when Jacques Pepin did it.

Put 2 cups heavy cream into a food processor and turn it on. In a couple of minutes you will have butter, and buttermilk. Pour off the buttermilk for use in baking. Pat the butter with paper towels to dry it.

The butter should be refrigerated. It does not do very well at room temperature.

[hugsaredrugs]

What do you achieve by this, instead of, you know, buying butter at the store?

[squat]

Nothing, unless you buy fancy cream at the store, or you own a cow.

[david]

Well, I suppose you might find yourself making a beurre blanc sauce when suddenly you exclaim, "Oh mon Dieu, je n'ai pas de beurre! Mais attendez!! J'ai la crème!! Merci à Dieu pour FredBlogg!!"

Could happen...

[springbody]

Sacre bleu! De beurre!

[FredBlogg]

Tastes better, costs less, you get to have the buttermilk as a bonus.

As for the French. Seafood Plate!

[Kriss]

it seems very easy. I'll try.

[Rafaeltow]

Pat, that sounds really good. Velda, I like your idea about the crunchy peanut butter for a crunchier candy.

[farrenator]

off the top of my head:
1) custom flavors - add other things to it
2) knowing EXACTLY what is in it
3) if you are not a big consumer of butter you can make what you need and not have the rest of it get freezer burn from being in the freezer for months (happens to me)
4) it is just 'cooler' to make your own stuff rather than buy it in the store. Anyone can do that if they have money.

Originally Posted by hugsaredrugs

What do you achieve by this, instead of, you know, buying butter at the store?