Ready for it?
Yes, friends, I'm talking about making the butter. Just imagine yourself at your next holiday potluck...
Photo Credit: GwenElliott on Flickr ( Can you believe I didn't snap my own pic?) Thanks, GwenElliott-- beautiful shot.
2. Constantly pulse the heck out of it. Seriously, first it will look like whipped cream followed by supremely thick whipped cream. It will trick you for a little while and you might give up on it, but don't. Keep it going. All the sudden, the thick cream will slosh and clumps of curds will separate from the liquid. I'm told the liquid is buttermilk but I really don't know. I'm concerned about butter here, people.
3. Discard the liquid and strain the curds through the cheesecloth or mesh strainer, pushing or squeezing out all liquid. Place in a ramekin or small bowl.
At this point, you could fold in seasonings or herbs or whatever strikes your fancy. I like it plain in all it's creamy goodness. Served immediately if a whipped texture is desired or form and chill.
Pretty easy, huh? You won't even break a sweat and you'll reap all the benefits of hours spent churning away. It kinda makes you feel like you should exercise to make up the difference. But, then again, why do that when you can consume mass quantities of homemade butter? The world makes sense again.