From Jam It, Pickle It, Cure It. Found this recipe and thought it might be a good way to use up left over heavy cream.
My Private Note
Units: US | Metric
- 1Allow cream to come to room temperature.
- 2Pour 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.
- 3Pour buttermilk into a separate container and reserve if desired. Continue to shake butter and pour off any buttermilk, a couple more times.
- 4Add 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.
- 5Spoon 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.
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Nutritional Facts for Homemade Butter
Serving Size: 1 (241 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 1642.2
- Calories from Fat 1585
- Total Fat 176.1 g
- Saturated Fat 109.6 g
- Cholesterol 652.1 mg
- Sodium 180.8 mg
- Total Carbohydrate 13.2 g
- Dietary Fiber 0.0 g
- Sugars 0.5 g
- Protein 9.7 g