Homemade Butter

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Ingredientsbutter crumbles and buttermilk

  • 2 cups heavy cream, very cold
  • 1/4 teaspoons salt (optional)


  1. Pour cream into a food processor, blender a stand mixer with a whisk attachment.
  2. Process for 10 to 15 minutes, or until the butter separates and chunks of butter start to form.
  3. Pour into a strainer set over a bowl. The chunks in the strainer are butter, and the liquid in the bowl is buttermilk.
  4. Pour the buttermilk into a clean container, cover, refrigerate, and reserved for another use.butter canning jar 038
  5. Place the butter into a clean bowl and cover with very cold water. Pour into a strainer, discarding the liquid. Continue rinsing the butter with very cold water until the water runs clear. (The cloudy water is buttermilk which will make the butter turn sour.)
  6. When the butter is clean, work with a wooden spoon or rubber spatula pressing out any remaining liquid. Discard this liquid.
  7. If desired add salt to the butter. (Salted butter will keep longer.)
  8. Transfer the butter to a clean container for keeping, pressing with a wooden spoon or spatula to dispel any air bubbles.
  9. Refrigerate until ready to use.


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