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Recipe courtesy of Mary Berg
Homemade Butter
Getting reviews...
- Level: Easy
- Total: 15 min
- Active: 15 min
- Yield: 3/4 cup
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 217
- Total Fat
- 23 g
- Saturated Fat
- 15 g
- Carbohydrates
- 2 g
- Dietary Fiber
- 0 g
- Sugar
- 2 g
- Protein
- 1 g
- Cholesterol
- 86 mg
- Sodium
- 143 mg
- Level: Easy
- Total: 15 min
- Active: 15 min
- Yield: 3/4 cup
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 217
- Total Fat
- 23 g
- Saturated Fat
- 15 g
- Carbohydrates
- 2 g
- Dietary Fiber
- 0 g
- Sugar
- 2 g
- Protein
- 1 g
- Cholesterol
- 86 mg
- Sodium
- 143 mg
Ingredients
Directions
- Pour the cream into a food processor and process on high for about 5 minutes, or until the cream looks very curdled and it sounds splashy.
- Strain the mixture through a fine-mesh sieve lined with cheesecloth and squeeze gently to remove as much of the buttermilk as possible.
- Add the ice to a large bowl and cover with water. Add in the butter and, using your hands, squeeze and knead the butter just to get a bit more of the buttermilk out and lightly chill the butter. Drain away the water and ice, dry out the bowl and mash the salt into the butter.
- Transfer to a serving vessel or wrap in wax or parchment paper and serve at room temperature or chilled.
