homemade butter/

/ Friday, July 14, 2017 /
1 quart fresh organic heavy cream 
pinch of salt or any herbs of choice

let the cream sit out until it comes to room temperature, around 72 degrees. whisk the cream until it passes the whipped cream stage. it will then separate into butter and buttermilk. drain the buttermilk through a colander, and set aside for use in pancakes or biscuits. 

keep the butter in the colander and wash with cold water to squeeze out all the trace amounts of buttermilk. 

shape into a mold and place in fridge to set. 



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