Food recipes
Homemade Butter
Homemade Butter Ingredients: cream, fluid, heavy whipping salt, table Directions: Makes about 5 ounces. 1. In a large jar with a tight fitting lid, add cold cream and salt. I used a quart-sized mason jar. You want you...
Homemade Butter
Ingredients:
cream, fluid, heavy whipping
salt, table
Directions:
Makes about 5 ounces.
1.
In a large jar with a tight fitting lid, add cold cream and salt.
I used a quart-sized mason jar.
You want your jar to be big enough for the cream to move around loosely.
2.
Tighten lid securely and get ready to shake your brains out.
I mean, really shake that sucker.
This is a great time to get your cardio and arm workout done.
Or grab a friend and take turns shaking until you can shake no longer.
You will want to shake your jar for a total of 25 minutes.
3.
At about 4 or so minutes in, you will definitely hear a difference in your cream.
It will take on a deep thick sound.
At about 8 1/2 minutes in it will be almost too thick to shake anymore.
If you take a peek, youll see that youve made whipped cream.
Keep going!
4.
At about 14 1/2 minutes you will definitely see a separation.
Keep shaking that baby!
20 minutes in and your butter will separate completely.
Youll hear a sort of plop sound!
Youre looking for the butterfat to become solid (i.e.
the butter!)
and completely separate from the liquid (i.e.
the buttermilk)!
Cool, huh?
Give your jar another 2-5 minutes of shaking at this point, just to really release all the solids from the liquid.
5.
Once your butter has formed, get out a bowl and place a fine mesh strainer on top.
Pour out all the contents from your jar.
Save that liquid/buttermilk!
Use it in cereals, granola, smoothies, or just drink as is.
6.
Gently press out any remaining liquid from the butter as best you can and then add butter to a container with a tight fitting lid.
Store in the fridge for up to a week and use it exactly as you would butter from the store.
Ingredients:
cream, fluid, heavy whipping
salt, table
Directions:
Makes about 5 ounces.
1.
In a large jar with a tight fitting lid, add cold cream and salt.
I used a quart-sized mason jar.
You want your jar to be big enough for the cream to move around loosely.
2.
Tighten lid securely and get ready to shake your brains out.
I mean, really shake that sucker.
This is a great time to get your cardio and arm workout done.
Or grab a friend and take turns shaking until you can shake no longer.
You will want to shake your jar for a total of 25 minutes.
3.
At about 4 or so minutes in, you will definitely hear a difference in your cream.
It will take on a deep thick sound.
At about 8 1/2 minutes in it will be almost too thick to shake anymore.
If you take a peek, youll see that youve made whipped cream.
Keep going!
4.
At about 14 1/2 minutes you will definitely see a separation.
Keep shaking that baby!
20 minutes in and your butter will separate completely.
Youll hear a sort of plop sound!
Youre looking for the butterfat to become solid (i.e.
the butter!)
and completely separate from the liquid (i.e.
the buttermilk)!
Cool, huh?
Give your jar another 2-5 minutes of shaking at this point, just to really release all the solids from the liquid.
5.
Once your butter has formed, get out a bowl and place a fine mesh strainer on top.
Pour out all the contents from your jar.
Save that liquid/buttermilk!
Use it in cereals, granola, smoothies, or just drink as is.
6.
Gently press out any remaining liquid from the butter as best you can and then add butter to a container with a tight fitting lid.
Store in the fridge for up to a week and use it exactly as you would butter from the store.