Recipe courtesy of Paula Deen
Homemade Churn Butter
Total:
30 min
Active:
30 min
Yield:
1 large tub
Level:
Easy
Total:
30 min
Active:
30 min
Yield:
1 large tub
Level:
Easy

Ingredients

Directions

Have the cream at 60 degrees F. Pour into an 8-quart glass churn and turn the paddle. Do not turn it too quickly. After a while, small balls of butter will begin to form and float in the cream. Soon after that a large chunk will form and all that will be left is the buttermilk. Pour off the buttermilk and pour in some ice cold water and "rinse" the butter. Pour out the water. Season with salt, to taste. Store in a re-sealable container in the refrigerator.

IDEAS YOU'LL LOVE

Cookie Butter Three Ways

Recipe courtesy of Food Network Kitchen

Chocolate and Espresso Layer Cake with Peanut Butter Icing

Recipe courtesy of Damaris Phillips

Homemade Soft Pretzels

Recipe courtesy of Alton Brown

Chocolate Peanut Butter Cup Cookies

Recipe courtesy of Ree Drummond

Chocolate Peanut Butter Pie

Recipe courtesy of Ree Drummond

Peanut Butter Dog Bone Treats

Recipe courtesy of Giada De Laurentiis

Homemade Cannoli

Recipe courtesy of Alex Guarnaschelli

Homemade Marshmallows

Recipe courtesy of Alton Brown

Peanut Butter-Chocolate No-Bake Cookies

Recipe courtesy of Food Network Kitchen

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking