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| From gastronomic guesswork |
Eyes rolling back butter goodness - This is what happens when you find some really fresh cream that has not been ultra-pasteurized, want to entertain the little ones, and are a family of food geeks; plus it's pretty cheap entertainment when you can kill an hour making toast with butter.
The cream came of a trip to Costco - we just blitzed a quart of it in the food processor with the dough blade and watched the transformation from liquid phase, to whipped cream, to butter and buttermilk. Technically, what's happening I believe is the agitation of the cream causes the water molecules wrapping the fat molecules to break their bonds, and in turn have the fat molecules wrap some of the water molecules, leaving behind some of the liquid which is nearly fat free. We added some good sea salt at the whipped cream phase and used a cheesecloth to squeeze out the moisture. This butter was like butter++, so sweet, distinctly better than anything you find at the store because of the freshness. The cream was great quality resulting in great butter, but it's worth mentioning that the butter at Tony's that's imported from Parma, Italy is crazy good too.
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