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Homemade Butter
Submitted by Abby {Seaweed and Sassafras} on January 11, 2012 in Homemade Ingredients
| Prep Time Cook Time |
Servings 1 | Difficulty Easy |
Ingredients
- 1-½ pint Heavy Whipping Cream
Preparation Instructions
1. Whip the heavy cream in a cold bowl for 20-30 minutes, or until the butter solids rise and the buttermilk breaks out.
2. Strain, rinse, whip in food processor until all liquid from your butterball runs clear or there isn’t any liquid left. Save or discard the buttermilk.
3. Add snazzy ingredients or leave plain. (If you add salt or seasoning, do not freeze.)
4. Wrap in plastic wrap and store in the fridge along with your jealous store-bought butter.
