I’ve extolled the virtues of Snowville Creamery Heavy Cream before, but I’ll say it again: the stuff is amazing! When it comes to cooking fats, I try my hardest to make sure what I’m using is as natural and biologically appropriate as possible, and that includes butter. Snowville Creamery is an organic and grass-fed dairy in eastern Ohio, meaning their cows are always fed the most appropriate diet for their systems, giving their fat (and the cream in their milk) the correct balance of Omega 3 and Omega 6 fats, and higher levels of Conjugated Linoleic Acid (CLA) which are now believed to fight both cancer and obesity. “In fact, meat and dairy products from grass-fed animals can produce 300-500% more CLA than those of cattle fed the usual diet of 50% hay and silage, and 50% grain” according to T.R. Dhiman in The Journal of Animal Science (via good ‘ol Wikipedia).

I can get this lovely half-gallon of cream for $7.99 at either Whole Foods or Findlay Market (and I have to buy a half-gallon, it’s the only way they sell it), which is only marginally more than “regular” heavy cream when priced by the ounce. It is the only cream I’ve found, however, that is both unhomogenized (which leaves the fats intact, rather than shoving them through a ridiculously fine strainer to distribute them evenly throughout the container…which can just as easily be accomplished by shaking…), and lightly pasteurized. Because of those two things, and because it tastes delicious, I decided one day to try making butter with it. What follows isn’t necessarily a “recipe,” because the only ingredient is cream. I don’t salt my butter because I just salt the food I use it in instead, but if you’d like to salt your butter feel free to do so!

Start with good heavy cream. Only heavy cream will work, not half and half or anything like that. Pour it into your food processor, and turn it on.

Let it run for a while. You might be tempted to think that this is butter:

But it’s just whipped cream at this point, albeit thick whipped cream! Let it run until the butter magically separates from the buttermilk, which should take something around 5 minutes and will look like this:

Pour off the buttermilk into a glass, and then put the processor bowl back on the food processor and run it again. Do this two or three times, until you don’t get much milk out. There is still plenty of milk in the butter though, so press it firmly with a rubber spatula until nearly all of the milk solids are strained out:

You could also use butter muslin (which is finer than cheesecloth) at this point to squeeze out the remaining milk solids, but I generally leave it the way it is. Strain the butter chunks out of your buttermilk, and you get a lovely glass full!

Finally, you have butter and butter milk, and I promise that if you use good quality heavy cream that you’ll have some pretty irresistable tasting butter.

If you just looked through all of that and thought it looked like way too much work, then you could always just buy Kerrygold butter, which is from Irish grass-fed cows and also tastes very good. But what’s the fun in that?