Oh Yeah~ I made butter (happy dance) I know in theory this is a simple act to accomplish, but your first time you start doubting yourself, wondering if something was wrong. But I can say when the butter separates from the buttermilk it is an amazing and quick occurrence. The butter is really sweet and you can add herbs to make this a creamy one of a kind spread. How cool will it be to tell your guests that they are eating your home made butter…!! Save the buttermilk to make pancakes at breakfast, or waffles or in a dessert recipe.
You will need a container with lid, preferably glass (you want to see your results right)
Heavy whipping cream (room temperature)
Sea salt (optional)
1 cup of whipping cream will produce ½ cup butter and half cup of buttermilk.
Now for the hardest part (yeah really not all that hard)
Put the cream into your container along with a bit of salt (optional) and shake, shake, shake shake….. About 15 – 20 minutes later the amazing separation happens. Your cream will get thick, then almost like a whipped topping then a separation of the butter and milk.
So to go over this process again, start shaking the cream, after about 4 minutes it gets thick, another 3 minutes and it is now looking like whipped cream, 3 more minutes and it is starting to look grainy and you wondering am I doing this right, then a few more minutes and the separation occurs. Shake for another 5 minutes or so to allow all the butter to separate.
Put into a container and add whatever you please.
I can be reached at LauraLovingLife@hotmail.com
“If you’re afraid of butter, use cream.”
― Julia Child