Everyone loves great garlic butter for their hot bread. This is my personal recipe and instructions. This is very easy to make and will also allow you to have some regular homemade butter for other uses. Here are the items you’ll need:
1 quart heavy whipping cream (I use the generic brand from the local supermarket)
Food Processor or mixer
If you have a food processor with the blade attachment, just pour the quart of heavy whipping cream in and turn on at low to medium speed. As it mixes the cream will turn foamy after a few minutes or so and then it will turn lumpy. Once it turns lumpy you will notice that just under the surface it will start to turn yellowish. Suddenly, all the mixture will turn yellowish with the consistency of butter with residual white fluid. The white fluid is buttermilk, but the type of buttermilk you drink. Turn off the processor and strain off the buttermilk. Move your butter into another bowl and press it with a spoon to squeeze out any additional buttermilk trapped in pockets. Pour about a quarter cup of ice water over your butter to rinse off the residual buttermilk. This completes the process of making your actual butter. Once complete you will want to keep refrigerated when you are not using it.
Move a portion of your butter into a smaller bowl. Mix in 1 table spoon of minced garlic and a pinch of salt and garlic salt. I use garlic salt with parsley flakes to add some color. Once you mix it all together you will want to taste your butter and add additional minced garlic, garlic salt and salt as needed to meet your tastes.
When finished you will have a great tasting garlic butter to go with your favorite Italian food and regular unsalted butter that will add a great flavor to whatever you eat it on.
There is really no cost advantage to making your own butter but your friends will find very interesting and the flavor is great.