Butter
| Ingredients |
| |
whipping cream |
250 mL |
| |
salt to taste |
|
| |
cold water |
|
| |
|
|
| Equipment |
| |
jar with tight fitting
screw cap OR egg beater and narrow, deep
bowl |
|
| |
small bowl, glass or
jug |
|
| |
wooden spoon or other
sturdy spoon |
|
| |
measuring spoon |
|
| Directions |
|
Leave cream out of refrigerator long
enough to bring it to room temperature. Shake cream in a
closed jar, or beat in a bowl until a ball of butter forms -
about 10-20 minutes. Pour off buttermilk (the liquid in the
bowl). Tilt bowl toward your body and use a spoon to press
out beads of buttermilk by pushing butter against far side
of bowl. Rinse away traces of liquid by adding small amounts
of cold water to butter while continuing the spoon-pressing.
Drain the liquid. Repeat several times. Add salt and mix
well into the butter. Enjoy! |
Source: BC Dairy Foundation
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