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Homemade Butter 2




Source of Recipe


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List of Ingredients




Put cream in a blender and whip for SEVERAL minutes. The time will vary depending on the cream and your blender. Continue to stir the mixture every 30 seconds or so until it is the consistency you are looking for.

Pour the mixture into a strainer. The liquid you see is of course buttermilk, which can be saved or discarded. The solid is your butter.

Next, rinse the butter very well, squeezing out any excess moisture. This ensures longer shelf life. Pour the butter into a mold, (any container lined with plastic wrap will serve). Wrap the butter and freeze until needed. Once solidified it can be removed from the mold. Some people add salt to taste, this should be done when the butter is almost completely churned.

Recipe