Directions:
- Whirl cream in a food processor until it separates into buttermilk and clumps of butter-they'll look like fluffy scrambled eggs. Keep whirling until butter forms bigger clumps, about 3 minutes.
- Pour mixture into a strainer (set over a bowl if you want to keep the buttermilk) and let drain briefly. Squeeze butter to extract remaining buttermilk (it's okay if a little is left).
- Put butter into a second bowl and stir in fine sea salt to taste, if you like.
- Note: Nutritional analysis is per Tbsp. butter.
- PER 1/2 CUP BUTTERMILK: 75 cal., 20% (15 cal.) from fat; 6 g protein; 1.5 g fat (1.2 g sat.); 9 g carbo (0 g fiber); 193 mg sodium; 7.5 mg chol.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 828 Kcal (3467 kJ) | ||
| Calories from fat | 799.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 88.8g | 137% | |
|---|---|---|---|
| Cholesterol | 328.8mg | 110% | |
| Sodium | 91.2mg | 4% | |
| Potassium | 180mg | 4% | |
| Total Carbs | 7.2g | 2% | |
| Protein | 4.8g | 10% | |
| Vitamin C | 2.4mg | 4% | |
| Calcium | 156mg | 16% | |
| Amount Per 100 g | |||
| Calories | 345 Kcal (1444 kJ) | ||
| Calories from fat | 333 Kcal | ||
| % Daily Value* | |||
| Total Fat | 37g | 137% | |
|---|---|---|---|
| Cholesterol | 137mg | 110% | |
| Sodium | 38mg | 4% | |
| Potassium | 75mg | 4% | |
| Total Carbs | 3g | 2% | |
| Protein | 2g | 10% | |
| Vitamin C | 1mg | 4% | |
| Calcium | 65mg | 16% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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