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Homemade Butter Image
@riverjoe

Homemade Butter

Ingredients

Steps

1
Add the cream from the fridge to the stand mixer. It's better to use cold cream for this process. Turn the mixer on low until the cream is whipped, and then slowly raise the speed as the cream gets more whipped.
2
Once the whipped cream is stiff, watch to see when the butter starts separating from the buttermilk so you can slow the mixer down before it splashes the buttermilk out and makes a mess.
3
Once the mixture is completely separated, try and press the butter against the side of the container to squeeze any buttermilk out, then pour out the buttermilk into a separate container.
4
Wash the butter by putting it into ice-cold water and kneading it. Pour the water into the sink and repeat until the water runs clear. Dry off the butter using a towel.
5
Finally, shape the butter and then store it in the fridge in an airtight container for about a week.

Nutrition Facts

Per serving
Protein: 1% of calories Carbs: 2% of calories Fat: 97% of calories

717 calories

Calories from

  • Protein 1%
  • Carbs 2%
  • Fat 97%
  • Fat High 75 g 115%
  • Saturated Fat High 47 g 235%
  • Carbohydrates Low 3 g 1%
  • Fiber Low 0 g 0%
  • Sugar 3 g 6%
  • Protein Low 2 g 4%
  • Cholesterol High 217 mg 72%
  • Sodium Low 2 mg 0%

% Daily Value is based on a 2,000 calorie diet. Servings isn't set, so the recipe counts as 4.

Linked Recipes

Cultured Buttermilk Cultured Buttermilk

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