Average: 5 (1 vote)
15 minutes 1 cup (about 1/2 pound) Print RecipeEmail Recipe


2cuppasteurized heavy cream (not ultra-pasteurized)


Line a sieve with a single layer of cheese cloth and place the sieve over a bowl. Pour the cream into a food processor and process for about 5 minutes, or until the butter forms a mass and separates from the whey (which appears as a milky liquid).

Transfer the butter and whey to the sieve and work the butter with a wooden spoon or spatula to release more of the whey, until you have a fairly solid mass, like whipped butter. Scoop the butter out from the sieve, wrap it in plastic wrap, and serve immediately or refrigerate. Or, if you like, spoon it into a metal or plastic mold and refrigerate.


Be sure to constantly drain the whey. Adding a small amount of salt is also optional (1/2 tsp to 1 teaspoon) after the food processor step.

Recent comments