Bread & Butter Winemaker Linda Trotta collaborated with her friend Sheana Davis, Buttermonger and Chef at Epicurean Connection, to develop a variety of deliciously simple recipes to pair with our wines.
As they worked through the entire process of crafting a variety of delicious butters to pair spectacularly with our wines, it occurred to Linda, “how do you actually make butter?”
Turns out, the process to make butter is fairly straightforward, and thanks to modern technology, no manual churning or shaking a jar for 45 minutes is required! Simply find high quality, non-ultra pasteurized whipping cream, pop it into a food processor, and watch cream turn into delicious, fresh butter in minutes. The result is a decidedly delicious spread that is sure to impress. Feel free to add salt or carry on to make one of our 2-3 ingredient butters.
Yields 1/2 cup. Store in an air tight container for up to 4 weeks.
Tip: The leftover liquid is fresh buttermilk! Be sure to save it as it can be used in many recipes that call for buttermilk.
- 1 quart of good quality whipping cream
- Place the whipping cream in a food processor and purée for about 3 minutes
- Squeeze the resulting butter ball in cheesecloth to drain off any liquid