make pasteurized and emulsified butter at home

  make pasteurized and emulsified butter at home, you will need the following ingredients:

- 2 cups heavy cream (preferably with a high-fat content)

- Salt (optional)

Instructions:

1. Pour the heavy cream into a food processor or stand mixer fitted with a whisk attachment. Make sure the equipment is clean and dry.

2. Start whisking the cream at low speed. Gradually increase the speed to medium or medium-high. The cream will go through various stages during the whisking process.

3. Initially, the cream will become whipped cream with soft peaks. Keep whisking until the cream starts to thicken further.

4. The cream will then go through a stage where it becomes grainy and separates into buttermilk and butterfat. This process is called "butter churning."

5. Continue whisking until the butterfat clumps together and separates from the buttermilk. This usually takes around 10-15 minutes. You will see a clear separation of liquid (buttermilk) and solids (butterfat).

6. Once the separation occurs, stop whisking and drain the buttermilk from the butter. You can save the buttermilk for other recipes if desired.

7. Rinse the butter under cold water to remove any remaining buttermilk. This step helps in preserving the butter and preventing it from spoiling quickly.

8. Squeeze and knead the butter with clean hands to remove any excess liquid and shape it into a solid block or desired form.

9. If desired, add a pinch of salt to the butter and knead it again to evenly distribute the salt.

10. Store the homemade butter in an airtight container or wrap it in parchment paper or plastic wrap. Keep it in the refrigerator to maintain its freshness.

Now you have homemade pasteurized and emulsified butter that you can use for cooking, baking, or spreading on bread. Remember to use clean utensils and equipment during the process to ensure the butter remains fresh and uncontaminated.