Butter and buttermilk (from creme)
By Snowy0wl
really dead easy way to make butter, I usually can't use the creme I get so I convert it to butter. I freeze extra and mold them into mini muffin tins of 20g each. Thaw when needed
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Ingredients
- 2 cups heavy cream
- 1/4 teaspoon salt (optional)
Details
Servings 1
Adapted from allrecipes.com
Preparation
Step 1
Pour cream into a food processor or blender. Process for 10 minutes, or until the butter separates. It's turns very quickly. Reserve seperated buttermilk as needed. When you get a solid buttery mass wash with water to remove any buttermilk that will go rancid if left on butter. Drain the Water of the butter mass and Season to taste with salt if you like, Mix the salt in.
Yield 40% butter or whatever your % fat is possible 40%
Yield 60% butter milk
PREP
10 mins
READY IN
10 mins
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