Fresh Butter With Eastern Spices

• 2 cups pasteurized heavy cream
• 1 cup cold water very
• 1 teaspoon fennel seeds
• 1 teaspoon ground sumac
• 1 teaspoon ground nutmeg
• 1 teaspoon salt

1. Attach wire whip to KitchenAid(R) Artisan(R) stand mixer. Add cream to bowl and gradually turn to speed 8 and whip until the butter and buttermilk start to separate, about 8 to 10 minutes. Note: if using ultra pasteurized cream, the whip time will increase.
2. Pour butter and buttermilk through fine mesh strainer and discard buttermilk. Return butter to bowl and add cold water. Turn mixer to Stir speed and mix for 10 seconds.
3. Strain the cold water and buttermilk from the butter, shaking strainer to compact butter.
4. Exchange wire whip for flat beater. Place strained butter in bowl and add spices and salt. Turn to Stir speed and blend well. Strain again if necessary and blot with paper towels. Transfer spiced butter to an air-tight container and store in refrigerator.

cream, cold water, fennel seeds, ground sumac, ground nutmeg, salt

Taken from www.yummly.com/recipe/Fresh-Butter-with-Eastern-Spices-9079697 (may not work)