Cultured Butter - Creme Fraiche

Method

• Let the creme fraiche come to cool room temperature.
• Spoon it into the food processor, but dont let the bowl get more than half full.
• Process with the steel blade for 3 to 5 minutes: it will go through stages from whipped to broken and finally into one large clump.
• Drain off the buttermilk (you can keep it for cooking or for making more creme fraiche).
• Add about 1/2 cup ice water and process for 30 seconds, then drain off and discard the liquid.
• Repeat two or three times until the liquid is clear.
• Add 1/8 teaspoon salt for each 2 cups creme fraiche you used, and process to blend.
• Scoop out the butter, and drain on paper towels in the refrigerator until firm.
• Wrap tightly in plastic and keep refrigerated.