Its easier than you might think. Especially if you own a food processor. Dump in a quart of cream and blend until you hear a splash and a thunk. Separate the buttermilk from the yellow globs of butter.
Rinse butter in cold water. Salt. Voila!
p.s. Its way better if the cows you got the cream from are grass fed, better yet if the milk was raw or pasteurized at low temps.
1 comment:
Thanks Heather! this is something I have never thought to try, makes me want to buy my own cow!
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