Directions:
- Allow cream to come to room temperature.
- Pour into a jar that is at least twice the capacity of the cream and has a tight fitting lid. Shake the cream vigorously, butter will happen in 20 to 30 minutes. Once the butter has separated into a solid mass give a few more shakes. The liquid at the top is buttermilk and can be used or discarded.
- Pour buttermilk into a separate container and reserve if desired. Continue to shake butter and pour off any buttermilk, a couple more times.
- Add just enough water to cover the solid butter and and shake. Discard liquid down the drain. Do this 3 to 4 more times until the liquid from the jar is clear. Do not add this liquid to the buttermilk if using.
- Spoon butter into a bowl and add salt if desired. Shape butter as desired using wax paper and refrigerate for 30 to 45 minutes. Can be refrigerated, tightly wrapped, for up to 2 weeks.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 103.5 Kcal (433 kJ) | ||
| Calories from fat | 99.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.1g | 17% | |
|---|---|---|---|
| Cholesterol | 41.1mg | 14% | |
| Sodium | 276.4mg | 12% | |
| Potassium | 22.5mg | 0% | |
| Total Carbs | 0.9g | 0% | |
| Protein | 0.6g | 1% | |
| Vitamin C | 0.3mg | 1% | |
| Calcium | 19.5mg | 2% | |
| Amount Per 100 g | |||
| Calories | 338.07 Kcal (1415 kJ) | ||
| Calories from fat | 326.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 36.26g | 17% | |
|---|---|---|---|
| Cholesterol | 134.25mg | 14% | |
| Sodium | 902.83mg | 12% | |
| Potassium | 73.49mg | 0% | |
| Total Carbs | 2.94g | 0% | |
| Protein | 1.96g | 1% | |
| Vitamin C | 1mg | 1% | |
| Calcium | 63.7mg | 2% | |
* 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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