Food recipes
Homemade Butter
Homemade Butter Ingredients: cream, fluid, heavy whipping salt, table Directions: Allow cream to come to room temperature. Pour into a jar that is at least twice the capacity of the cream and has a tight fitting lid....
Homemade Butter
Ingredients:
cream, fluid, heavy whipping
salt, table
Directions:
Allow cream to come to room temperature.
Pour into a jar that is at least twice the capacity of the cream and has a tight fitting lid.
Shake the cream vigorously, butter will happen in 20 to 30 minutes.
Once the butter has separated into a solid mass give a few more shakes.
The liquid at the top is buttermilk and can be used or discarded.
Pour buttermilk into a separate container and reserve if desired.
Continue to shake butter and pour off any buttermilk, a couple more times.
Add just enough water to cover the solid butter and and shake.
Discard liquid down the drain.
Do this 3 to 4 more times until the liquid from the jar is clear.
Do not add this liquid to the buttermilk if using.
Spoon butter into a bowl and add salt if desired.
Shape butter as desired using wax paper and refrigerate for 30 to 45 minutes.
Can be refrigerated, tightly wrapped, for up to 2 weeks.
Ingredients:
cream, fluid, heavy whipping
salt, table
Directions:
Allow cream to come to room temperature.
Pour into a jar that is at least twice the capacity of the cream and has a tight fitting lid.
Shake the cream vigorously, butter will happen in 20 to 30 minutes.
Once the butter has separated into a solid mass give a few more shakes.
The liquid at the top is buttermilk and can be used or discarded.
Pour buttermilk into a separate container and reserve if desired.
Continue to shake butter and pour off any buttermilk, a couple more times.
Add just enough water to cover the solid butter and and shake.
Discard liquid down the drain.
Do this 3 to 4 more times until the liquid from the jar is clear.
Do not add this liquid to the buttermilk if using.
Spoon butter into a bowl and add salt if desired.
Shape butter as desired using wax paper and refrigerate for 30 to 45 minutes.
Can be refrigerated, tightly wrapped, for up to 2 weeks.