Makes 1 cup butter
2 cups heavy cream
1/4 teaspoon salt (optional)
1/4 cup fresh herbs such as parsley/basil/rosemary, chopped (optional)
Pour cream into a food processor or blender. Process for 10 minutes, or until the butter separates. Empty contents into a fine mesh sieve and with a spoon, press on the butter to strain off the liquid. In a bowl, press into butter with the back of a spoon to further remove liquid.
Season to taste with salt, or add fresh herbs, honey or anything else you'd like. Use this butter in cooking, baking, or as a spread.
Store in the refrigerator for up to one month.
Printed from ComfortofCooking.blogspot.com