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    You are in: Home / Recipes / Homemade Butter Recipe
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    Homemade Butter

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    30 mins

    0 mins

    Brookelynne26's Note:

    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.

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    Units: US | Metric


    1. 1
      Allow cream to come to room temperature.
    2. 2
      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.
    3. 3
      Pour buttermilk into a separate container and reserve if desired. Continue to shake butter and pour off any buttermilk, a couple more times.
    4. 4
      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.
    5. 5
      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.

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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

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