- Dump the cream in the jar with a tight fitting lid and start shaking.
- First the cream will turn into whipped cream. Keep shaking.
- Then it starts to get stiff and looks like whipped butter. Keep shaking.
- The butter will turn a pale yellow, and liquid will separate from it.
- Drain the buttermilk and reserve. The buttermilk isn’t cultured so it isn’t the delicious thick kind my granddad drank, but you can use it in baking recipes in place of milk.
- Next, the butter needs to be washed. Any buttermilk left in the butter will cause it to go rancid quickly. Place the butter in a bowl with cold water and knead using a wooden spoon or your hands. Press the butter against the side of the bowl to squeeze out the buttermilk. Drain and repeat the “washing” until the liquid is clear.
- Salt to taste, if desired.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (120g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 400 (96%)|
|Amt Per Serving||% DV|
|Total Fat 44.4g||59 %|
|Saturated Fat 27.6g||138 %|
|Monounsaturated Fat 12.8g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 164.4mg||51 %|
|Sodium 45.8mg||2 %|
|Potassium 95mg||3 %|
|Total Carbohydrate 3.6g||1 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 3.5g|
|Protein 2.5g||4 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 415
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