If you think the topic of today’s post is rather arbitrary, I have two things to say to you; the first is that randomness regarding topic selection is an integral component of my blog, and secondly, I do have some context to provide as to what prompted me to pick how to make butter for today’s discussion.
I won’t go too into detail, but I will state that my sister, mom and I recently had a conversation about butter that involved a plethora of inside jokes and childish giggling, so this post is for them. At the same time, though, I feel as though possessing the knowledge to compose homemade butter isn’t a terrible life skill to have, so you’re welcome.
This recipe comes from allrecipes.com.
“Homemade Butter
“Ingredients:
- 2 cups heavy cream
- ¼ teaspoon salt (Optional)
“Directions:
“Step one: Pour heavy cream into a food processor or blender. Process on high until butter separates, about 10 minutes.
“Step two: Strain off liquid, then press butter into a small bowl with the back of a spoon to further remove liquid. Season with salt.
“Step three: Enjoy!” the recipe states.
I realize this is not an authentic butter-making recipe in the sense it doesn’t require the participant to wield a butter churner, but seeing as this item is arguably not one the majority of us own, I thought a recipe requiring a food processor might be a bit more relatable.
If you do own and further operate a butter churner, however, make that puppy sing with your butter-making expertise.
Personally, I don’t love butter, and as someone with Dutch and Belgium ancestry, I recognize the shame and embarrassment I bring my kinfolk. Don’t get me wrong, I love me some butter in dishes and meals, but when it comes to spreading a dense material across a slice of bread, give me margarine any day of the week.
ontheedgeofeverything 
