Homemade Butter

-Recipe from Yamuna mataji
               In Indian homes, butter is churned today much as it has been for thousands of years. A large earthen pot called a ghee is half-filled with several days worth of ripened cream. By using a system of interconnected sticks and ropes, hand-agitation makes a wooden paddle whirl butter flecks into butter blobs. Our modern wonder the food processor has more than simplified the procedure. Depending on the size of your work bowl, you can process 1-2 quarts/liters at a time.

Preparation time (after ingredients are assembled): 10 -20 minutes
Makes 1 -1 pounds (570-795 g)

1 quart/liter heavy cream
cup (120 ml) ice water
2 ice cubes, cracked

       Bring the refrigerated cream to about 60 F (15 C). Fit the food processor with a metal blade, add the cream, cover and process. That’s all! As it is whipped, the cream gets thicker and thicker –like custard –then finally separates into flecks of butter. Add the ice water and cracked ice at this point to encourage the butter to form into large lumps. Strain off the buttermilk and, using your hands, knead the butter and squeeze out the milky whey. (Alternatively, work the butter with two grooved wooden butter paddles). When it is clean and compact, rinse under very cold running water, then store in a well-sealed container. You can add salt or seasoned salt to taste, if desired. Well sealed, the butter can be kept frozen for up to 3 months.