From Nurished Traditions.
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.
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Serving Size: 1 recipe (0g) | ||
Recipe Makes: 1 | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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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. |
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