1 pint heavy cream (high fat content)
½ teaspoon salt, or to taste
Quart sized Mason jar
POUR the heavy cream into the Mason Jar, filling no more than half way and put the lid on.
SHAKE the jar vigorously for approximately 10 minutes until the buttermilk separates from the butter. *Note: 3 minutes shaking makes whipped cream, 6 minutes makes granules, in 8 minutes the buttermilk starts to separate, and in approximately 10 minutes the butter has formed.
POUR off the buttermilk keeping the butter solids in the jar. Save the buttermilk for baking or drinking.
PLACE the butter in a medium bowl and pour about ½ cup of ice water over the butter. Using a spoon or rubber spatula to knead the water around the butter. Pour off the cloudy water and repeat this process with ½ cup of ice water, three or four times until the poured off water is no longer cloudy.
ADD the salt if using and work it into the butter.
WRAP the butter in cheesecloth and squeeze out any remaining buttermilk or water and form a ball. If you don’t have cheesecloth you can use clean hands or clean, thin dish towel.
PLACE butter in a container and serve. Keep refrigerated.
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