Homemade butter

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Master Chef
Aug 24, 2004
da 'burgh
1/2 pt. whipping cream

pour room temp. cream into a glass mason jar. shake till butter forms, about 5 minutes. pour off whey; rinse butter under coldest water possible as you squeeze out all of the whey and water with a wooden spoon. when water squeezed from butter is clear, squeeze remainder out, stir in salt if desired,and pack into a 4 oz. container. cover and chill.
you may also add:
-fresh herbs
We used to do this when we were kids. Thanks for the happy memories.

( we added a few drops of yellow food coloring too...so it would be prettier.)
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