Cooking, Sauces

Homemade Butter

French Class 2009


1 pint heavy cream, very cold

Salt – optional


– refrigerate the jar for at least one hour so the jar is very cold. –Pour the cream into the jar about half full.

-Screw the lid on very tight

-Shake as hard as possible for about 15-30 minutes

-When butter starts to form, pour into a colander/strainer over a bowl.

-Rinse butter with very cold water.

-Take a wooden spoon and press the butter until there is no liquid.

-Butter is now in colander, very cold. In the strainer is now buttermilk!

-Keep refrigerated until ready to use.

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