Cultured Butter

There are many ways to make butter, but the food processor does it fastest. This formula, for a tangy butter with depth, comes from “Ideas in Food” by Aki Kamozawa and H. Alexander Talbot.

Ingredients

• 2 cups crème fraîche (or more)
• Ice water
• Salt

Preparation

1. Let the crème fraîche come to cool room temperature. Spoon it into the food processor, but don’t let the bowl get more than half full. Process with the steel blade for 3 to 5 minutes: it will go through stages from whipped to broken and finally into one large clump.
2. Drain off the buttermilk (you can keep it for cooking or for making more crème fraîche). Add about 1/2 cup ice water and process for 30 seconds, then drain off and discard the liquid. Repeat two or three times until the liquid is clear. Add 1/8 teaspoon salt for each 2 cups crème fraîche you used, and process to blend. Scoop out the butter, and drain on paper towels in the refrigerator until firm. Wrap tightly in plastic and keep refrigerated.

20 minutes