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Homemade Butter Recipe

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This recipe for Homemade Butter, by , is from The Mitchell/Mays Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Pam Mays

Category:
Category:

Ingredients:  
Ingredients:  
2 cups heavy cream (See note)
1/2 teaspoon salt, optional

Note: Because of its higher butterfat content, heavy cream is preferable to whipping cream. But whipping cram will work fine. If possible, use cream that is not ultra-pasteurized. Ultra-pasteurized will work, but it will have less flavor.

Directions:
Directions:
The cream will turn to butter faster if it is first left out of the refrigerator for an hour or so. But this step is not necessary. Pour cream into a food processor, a blender or a stand mixer fitted with a whisk. Blend on medium-high speed or mix on medium-high speed (you will need to cover the mixing bowl with a clean towel). The cream will first thicken into whipped cream, then separate into clumps of butter and buttermilk.

Strain out the buttermilk, reserving it if you choose. Place the clumps of butter in a bowl and use a large spoon to press them together. Drain out the buttermilk, and continue pressing and draining until no more liquid escapes from the butter. If desired, stir in optional sal. If all the buttermilk has been removed, the butter will keep in the refrigerator for three weeks.

Makes about 1 cup.

 

 

 

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