- Glass jar with lid
- Heavy cream
What to do:
- Fill your jar half way with cream — Tighten the lid well — Shake.
Stage 1 – The cream will start to thicken up.
Stage 2 – About five minutes in we have whipped cream. Mmmmmm.
Stage 3 – After about two more minutes the buttermilk starts to separate from the butter.
Stage 4 – In another one or two minutes or so, the butter becomes a solid mass.
Pour off the buttermilk and reserve.
- Get the butter out of the jar and give it a good rinse under cold water while mushing it around to expel the last of the buttermilk.
- Try making a batch of pancakes using the buttermilk you saved! Slather those pancakes with your homemade butter and maple syrup. Yum!
*Add a dash of salt to butter if desired.
*Store in an airtight container in fridge for up to three days.