traditional butter recipe

[Guest guest]

This link was given on another site: (trouble is the raw cream here is very

expensive).

http://www.foodtv.com/food/recipes/recipe/0,1977,FOOD_9936_20984,00.html

1 pint heavy cream, very cold

Pinch salt, optional

Find a large jar with a tight-fitting lid that will hold the cream about half

full. Refrigerate the jar for at least 1 hour. Pour the cream into the cold jar.

Tightly secure the lid and shake as hard as possible until chunks of butter

start to form, 15 to 30 minutes. Pour into a strainer set over a bowl. The

chunks in the strainer are butter, and the liquid in the bowl is buttermilk.

Pour the buttermilk into a clean container, cover, refrigerate, and reserve for

another use. Turn the butter into a clean bowl and cover with very cold water.

Pour into a strainer, discarding the liquid. Continue rinsing the butter with

very cold water until the water runs clear. (The cloudy water is buttermilk

which will make the butter turn sour.) When the butter is clean, work with a

wooden spoon or rubber spatula to press out any remaining liquid. Discard this

liquid. If desired, add salt to the butter. (Salted butter will keep longer.)

Transfer the butter to a clean container for keeping, pressing with a wooden

spoon or spatula to dispel any air bubbles. Refrigerate until ready to use.