MAKE YOUR OWN BUTTER IN A NORMAL FOOD PROCESSOR
1. Pour cream into a food processor
Buy the highest quality cream you can find—"the less pasteurized the better," Unpasteurized cream turns into butter more quickly, and tastes a lot better." If you can't find unpasteurized cream, you can add 1 tablespoon of crème fraîche to the cream, which will give the finished butter a flavour similar to cultured butter. How much you use will depend on the size of your food processor —you want to add enough cream so that it rises above the blade, but doesn't reach above the halfway mark. (For example 2 cups of cream in an 11-cup food processor, which will yield about 1 cup of butter.)
2. Whip the cream
Turn the food processor on and let it whir on moderate speed until the butter solids start to separate from the liquid, 4 to 7 minutes. You'll notice butter solids forming in clumps after the cream passes the whipped cream stage.
3. Pour out the buttermilk
That liquid that separated from the butter—that's buttermilk! But it's real, old-fashioned buttermilk, not the kind of buttermilk that's sold in most stores today which is typically just milk with a culture added to it (similar to yogurt). Carefully pour it out of the food processor and use it to make (it's very high in protein) for use in other dishes.
4. Rinse the butter
Add cold water to the food processor and swish it around, but don't run the machine. This step is important because it removes excess proteins from the butter which could cause it to go rancid more quickly if left in. Keep rinsing and dumping out the liquid (there's no reason to keep the rinsing liquid) until the rinse runs clear.
5. Flavour the butter
If you'd like—and why wouldn't you like? — now's the time to add flavouring to your butter. You could just add salt—or you could go savory with garlic and herbs, or sweet with cinnamon, sugar, and orange zest. Add your chosen ingredients to the processor and pulse to incorporate – maybe for 30 seconds. (Keep an eye on it—you don't want to incorporate the ingredients too much.)
6. Strain the butter
Scoop the butter into a cheesecloth (or kitchen towel), wrap it up, twist, and squeeze gently to coax out any remaining liquid. This is where the Butter Press is perfect.
Spread your butter on toast immediately. Or, if you don't plan to use the butter right away, place the butter into a butter dish with a lid. Chill the butter in the refrigerator until firm. It will keep in the fridge for about five days [ or much, much, longer if added salt to the butter solids in stage 5] or in the freezer indefinitely if placed in an air-tight freezer bag.