Pour one pint of heavy cream and salt into the food processor and start it up. Pro Tip: I learned the hard way to cover the top of the food processor with a tea towel because the cream went flying everywhere!
Continue running the food processor. At around the five minute mark, the butter will start to form.
Strain the buttermilk using a cheesecloth or a coffee filter. Keep the buttermilk for other uses!
Pour off any excess liquid and move the butter around the food processor by pressing the spatula into it for about a minute. And, there was my homemade butter!
Rinse off the butter with cool water before storing. This will remove any excess buttermilk.
If you don't remove the buttermilk from the butter, the liquids will reincorporate into the mixture. To correct that, add ice water to the combined butter and buttermilk mixture and pulse the food processor several times. The cold water helped to separate the ingredients and I was able to then strain it. Infusing Butter: You'll need to add the herbs and spices to the butter when it’s softened. The best way to soften the butter is to set it on the counter for a little bit. Use an electric mixer add the extra ingredients. How Long Does it Last: As long as you properly prepared the homemade butter, you should have no problem with it lasting around two or three weeks. This is wonderful because it takes so little time to make and lasts a long time. That way, you always have it handy when you need it. What to do with leftover buttermilk: Use it to make fried chicken, pancakes, waffles, salad dressings, and baked goods. Think outside the box. Or freeze it for later. You can even pour the buttermilk into an ice cube tray, so it’s in convenient sizes whenever you want some. Just thaw them in the fridge the night before, and then add it to all your favorite recipes. Storage: Store the butter in a plastic or glass container with a lid. Keeping it airtight will help it last longer. It can sit on your counter for a few days. If you don’t use it all by then, place it in the fridge. Freezing: On average, most homemade butter recipes will last around one year in the freezer. This is especially useful if you have access to a good sale and want to stock up! Then you can make as many batches as you want and have fresh butter on hand anytime the need arises.