The basic design consists of a base that house the motor bowl that fits around the shaft and disks which perform the desired tasks. Most all modern units have security features built-in to make sure all of the attachments are in the right alignment. Although most of today’s food processors are powered by electrical and some still operate by manually operating the cutting blades.
Food processors are an appliance which can perform many functions and take the drudgery out of this preparation process. Consider your counter-space and ease of cleaning when searching for the right model for your cooking and preparation needs.
If you currently have one and have not used it for some time, consider making your own butter and buttermilk.
Here’s a way you can make your own butter in about two minutes.
Warm one pint of thick cream and a 1/4 tsp of salt to room temperature.
Prepare the food processor and wash and dry the bowl and blades before you begin.
Place the heavy cream in the bowl of the processor. Now’s the time to add ingredients if you want your butter fancy such as garlic, parsley or spices to suit your taste.
Caution: Do not overfill your bowl or it will spill out through churning.
Turn the processor to churn the heavy cream at low-speed. Watch the cream solids separate and congeal to butter. It should take no longer than two or three minutes. The cream will go through stages usually indicated by changes in the sound coming from the food processor bowl. It turns very creamy and resembles ice-cream. The churning noise will get rougher and cream will abruptly turn solid when the butter separates from the buttermilk. Halt the processor and should it taste like butter, you are done. If it still tastes like cream run it another one to two minutes.
Drain the buttermilk, the liquid that remains after the butter congeals is fresh buttermilk which may be utilized in many recipes that calls for it.
Squeeze any remaining buttermilk from the butter. Fold a large piece of cheese cloth in half and put the butter in the center and fold sides into a bag. While holding the closed end of the bag with one hand, knead and squeeze the butter to force out any remaining buttermilk. This step is quite important. If you do not remove as much of the buttermilk as you can the butter can turn rancid in a day or two.
Place the butter into a container, a square or bowl mold will do. This may cause more liquid to come out of the butter. Drain the liquid prior to storing.
Cool in the refrigerator. The butter will be instantly ready to use, but with milk products it must be refrigerated when not in use.