How to make homemade butter

Ingredients

• 3/4 cup liquid cream with at least 30% fat (for 125g of butter)

Materials

• Electric mixer or jar
• strainer
• clean cloth

Preparation

• Put the cold cream in a bowl and whisk it as if you were making whipped cream. If you don't have an electric mixer, put it in a jar and shake.
• After a good while (about 15 minutes), the cream will start to clump and separate from a liquid called buttermilk.
  
• Strain the mixture to remove the buttermilk, then whisk it again to remove as much liquid as possible. If you want to add salt, now is the time!
• Retrieve the formed butter, place it in a clean cloth, and squeeze out as much water as possible.
  
• And there you have it, your homemade butter is ready! Be sure to consume it within 48 hours of making.

Observations

Storage Time: Unfortunately, since it is not pasteurized, this butter must be consumed within 48 hours. Otherwise, it will start to go rancid.
Adding Salt: Adding salt can extend its shelf life by an additional day and will also enhance the flavor of your butter!

Questions

Photos of members who cooked this recipe

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