Homemade Butter


I decided to try making homemade butter just for fun and it turned out fantastic.  I have posted the video that I had watched just so you get an idea of the process.  It is so simple to make and only 2 ingredients.

Sorry for the not too “sqaure” slab of butter.  I didn’t think Mark would appreciate me using one of his squares to “square” up my butter.





1 Quart of heavy whipping cream
2 teaspoons of salt


Add the heavy cream to a food processor.  Process for 6-7 minutes, scraping down the bowl half way through.  The cream will separate into tiny balls of pale-yellow butter curds and liquid butter milk.  Transfer the butter over a strainer and gently rinse with water. Strain the butter through the strainer.  Add a small pinch of salt and knead the butter by hand until creamy.  Transfer the butter to an airtight container and refrigerate.  Use within two weeks.  You can also freeze the butter.

Note: If you are using the butter for baking do not add the salt.  This made about 1 pound of butter.  You could cut this in half using a pint of cream if you wanted to make a smaller batch.


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