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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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From Jam It, Pickle It, Cure It. Found this recipe and thought it might be a good way to use up left over heavy cream. Ingredients:
1 cup heavy whipping cream |
1/2 teaspoon kosher salt (optional) |
Directions:
1. Allow cream to come to room temperature.
2. Pour into a jar that is at least twice the capacity of the cream and has a tight fitting lid. Shake the cream vigorously, butter will happen in 20 to 30 minutes. Once the butter has separated into a solid mass give a few more shakes. The liquid at the top is buttermilk and can be used or discarded.
3. Pour buttermilk into a separate container and reserve if desired. Continue to shake butter and pour off any buttermilk, a couple more times.
4. Add just enough water to cover the solid butter and and shake. Discard liquid down the drain. Do this 3 to 4 more times until the liquid from the jar is clear. Do not add this liquid to the buttermilk if using.
5. Spoon butter into a bowl and add salt if desired. Shape butter as desired using wax paper and refrigerate for 30 to 45 minutes. Can be refrigerated, tightly wrapped, for up to 2 weeks.
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