Homemade Butter
 
 
There truly isn't anything quite like homemade! And when your grandfather used to work at the creamery, you naturally make your own butter for the holidays.
Author:
Ingredients
  • Heavy Whipping Cream
  • Salt
Instructions
  1. Fill the butter churn ⅓ of the way full with whipping/heavy cream.
  2. Let the cream sit and come to room temperature (the time this step takes will vary depending on how large the churn is).
  3. Start churning. Keep churning. Churn, churn, churn.
  4. The butter will look like creamy whipped cream, keep churning. Once the butter is solid and you can’t churn anymore, drain the buttermilk (keep for pancakes the next morning), add a cup of cold water to the churn to rinse the butter, drain, and transfer to a wooden bowl.
  5. Make a slurry of salt and water (it should look like a salt paste- the amount will depend on love of salt as well as the amount of butter you have made), add to the butter, and stir in using a wooden spoon. Sprinkle in more salt to your desired salt levels. Drain any excess liquid.
  6. Eat (bread/potatoes optional).
  7. Please note that the Prep Time and Yield will depend on the size of your churn :-)
Recipe by Mackinaw Road at https://www.mackinawroad.com/2018/12/20/friday-finds-on-mackinaw-road-a-christmas-table-homemade-butter-and-a-christmas-dinner-menu/