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–+ servings

Homemade Unsalted Sweet-Cream Butter for Full GAPS

Plain unsalted butter made from one quart fresh cream, processed until the fat separates, then strained, pressed, washed and chilled. Sweet cream means unsoured cream, not added sugar.
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Servings: 1 batch
Course: Ingredient
Ingredients Equipment Method Notes

Ingredients
  

  • 1 quart fresh raw organic cream additive-free and not soured
  • cold water a little at a time for washing; drained off

Equipment

  • 1 Ninja BN801 Precision Processor bowl with steel chopping blade Use the correct food-processor configuration and smaller portions within the fill line.
  • 1 Supported strainer and collecting container The strainer rests securely over the container.
  • 1 Stainless-steel or wooden mixing bowl
  • 1 Wooden spoon or paddle For pressing and washing.
  • Paper towels and covered storage container For drying and chilling the finished butter.

Method
 

  1. Measure one quart fresh, additive-free raw organic cream that has not been soured. Set a strainer securely over a collecting container, with a stainless-steel or wooden bowl, wooden spoon or paddle, cold water, paper towels and a covered storage container ready.
  2. Process the cream in a food processor fitted with its steel chopping blade until the fat separates into pale-yellow butter clumps and a thinner liquid. For the Ninja BN801 Precision Processor configuration, work in smaller portions below the fill line, allowing space for the cream to become airy before separating. Combine the butter collected from all portions.
  3. Turn the butter and churn liquid into the supported strainer. Let the liquid drain into the container below, then transfer the butter to the stainless-steel or wooden bowl.
  4. Press the butter with a wooden spoon or paddle to release more churn liquid. Pour that liquid through the strainer into the collecting container.
  5. Add a little cold water and press the butter again. Pour off the rinse water and repeat washing and pressing until no milky churn liquid is released. Press out the remaining rinse water before shaping.
  6. Form the butter into a ball, lift it from the bowl and pat it dry with paper towels. Put it in a crock or covered container and refrigerate until chilled. Freeze portions for longer storage if needed.

Notes

Unsalted: Add no salt to this batch. Use the salt amount named in the recipe you later cook with it.
Sweet cream: Use fresh cream that has not been soured. This preparation has no fermentation step.
GAPS dairy sequence: In the separate Dairy Introduction Structure, raw cultured butter is introduced first; ordinary butter follows once cultured butter is well tolerated. This finished butter is a dairy food, not ghee or a dairy-free fat.
Yield and timing: One quart cream makes one batch, with an expected yield of about half a pound of butter. Actual yield depends on the cream. Processing and washing follow the separation and clear-rinse cues, without a fixed total time.
Churn liquid: The liquid from fresh, uncultured cream has not become a completed GAPS 24-hour milk ferment.
Storage: Cover and refrigerate the washed, dried butter. Freeze useful portions for longer storage.
Scaling: At 2x, use two quarts cream in total. Process smaller portions that fit the machine, then combine the collected butter.

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