This home churned butter is a great way to use up leftover cream and you can adjust your own seasonings too.
Ingredients
40 OZ / 1200 ML heavy cream
1 TSP salt
10.5 OZ / 300 ML cold water
Directions
Insert butterfly whisk.
Add cream to the mixing bowl and whisk for 5 minutes / speed 4.
Drain the buttermilk from the butter. Scrape down the sides and add the cold water. Wash the butter for 1 minute / speed 3. This will help to get a smoother butter.
Drain the butter of the excess water then add the salt. Mix for 1 minute / speed 3.
Remove from mixing bowl passthrough cheesecloth and shape as desired. Store for up to 2 weeks in the fridge.
