Homemade Butter

• 2 cups creme fraiche
• 1/2 cup water ice
• 18 teaspoon salt

1. Allow creme fraiche to cool to room temperature.
2. Spoon it into the food processor until slightly less than half full.
3. Process with the steel blade for about 4 minutes: it will go through stages from whipped to broken and finally into one large clump.
4. Drain off the buttermilk (you can keep it for baking or cooking, or for making more creme fraiche).
5. Add about 1/2 cup ice water and process for 28 to 32 seconds.
6. Then drain off and discard the liquid.
7. Repeat two or three times until the liquid is clear.
8. Add 18 teaspoon salt, and process until well blended.
9. Remove the butter, and drain on paper towels in the refrigerator until firm.
10. Wrap tightly in plastic wrap and keep refrigerated before using.

creme fraiche, water, salt

Taken from recipeland.com/recipe/v/homemade-butter-51985 (may not work)