Prep 5 mins
Cook 30 mins
This is a homemade whipped butter that will harden with refrigeration. My mom shared this recipe with me, it's pretty fun to make and you can flavor it with just about whatever spices you choose. Wonderful on baked potatoes and other veggies. It's a little loud as it churns in the dryer. The amount you make can also be adjusted to more or less.
- 1 pint heavy whipping cream
- 1 teaspoon salt (more or less to taste)
- garlic powder (optional)
- minced garlic (optional)
- ground cinnamon (optional)
- herb seasoning mix (omit salt) (optional)
- Using an empty plastic jar (I use an empty peanut butter jar):.
- Pour Heavy Whipping Cream into jar, leaving about 2 inches from the rim.
- Add salt or any other spice you desire (I recommend using salt for the first time).
- Seal tightly and shake jar lightly.
- Insert sealed jar into an Oven Mitt (bottom first) and place a tight rubberband around the top (beneath the covered portion of the lid).
- Place into a dryer on the No Heat setting and run for 10-15 minutes.
- After 10-15 minutes remove jar, shake lightly, tighten lid (lid may loosen a bit - I like to check it after 10 minutes).
- Repeat dryer method 3-4 times until desired texture is achieved.
The final product was delicious, using cinnamon and sugar (no herbs or garlic). The dryer method, however, was an adventure. The plastic jar cracked during the second ten minutes in the dryer (read about that here: http://mylifeinfargo.areavoices.com/2012/10/20/laundry-room-butter-churn/). I would recommend just shaking the jar. We had butter after about 10 minutes. Your results will depend on how vigorously you shake.
I followed this recipe...put everything into a food processor for about 10 minutes...strain the water off, put into a container with a lid and store in the fridge.
I thought this might be interesting to try with my nephew but after a about six cycles I didn't get anything like butter. It's a bit tedious, and I don't know if I got the technique down pat, but I did follow instructions exactly.