Monday, June 1, 2009
1 c. heavy whipping cream
1/4 tsp. salt
Pour cream into a hand crank style mixer, Kitchenaide or a jar with a tight fitting lid. Begin to "churn" cream by whipping with paddle attachment. If using a jar, screw lid on and begin shaking. Churn/shake until cream begins to look like butter.
At this point add in salt. Continue churning/shaking until mixture completely turns to butter. (If using the mixer it will take about 10 minutes for this to happen.) Strain off buttermilk from the butter. (You can keep the buttermilk to use later if desired.) Place in a butter crock or small bowl. Enjoy!
Click HERE for printable recipe