Place cultured or soured cream in a food processor
fitted with a steel blade and process until butter forms.
Turn butter and buttermilk into a strainer set over a
container. Transfer butter to a stainless steel or wooden
bowl and press out buttermilk with a wooden spoon or
paddle, adding to buttermilk already in the container by
pouring through a strainer. Wash the butter by adding a
little water and pressing some more. Repeat until butter
no longer exudes buttermilk. Form butter into a ball, lift
it out of the bowl and pat it dry with paper towels. Place
butter in a crock or container and buttermilk in glass
containers, cover and chill well. (Butter may be frozen
for long-term storage.)
Variation: Sweet Butter
Use fresh cream that has not been soured. You
may add 1/2 teaspoon sea salt if desired.
Makes 1/2 pound butter and 2 cups buttermilk
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 recipe (0g)|
|Recipe Makes: 1|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
Powered by: USDA Nutrition Database
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.
BigOven Pro required
Eat healthier with nutrition info.
Calories, carbs, protein, sodium, fiber and more - easily calculate from any recipe.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.