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

Ingredients

• 2 cups heavy cream
• 1/4 teaspoon salt (optional)

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