Homemade Butter

I went into my new kitchen to bake something…was thinking of making peanut butter blondies, but noticed I had no butter.  What I do have is a pint of whipping cream. so, I guess I will make what I need.

So first I’ll pour the whipping cream into my stand mixer and set it on high….

after about 5 min. it is starting to form weak peaks.

a few minutes later the peaks stiffen up, about 5 minutes later the butter separates, and we have butter and butter milk.

about 5 minutes later the butter separates, and we have butter and butter milk.  You can separate the two with a cheese cloth or even a strainer.

so now after rinsing the butter about 4 times in cold water, you smash the butter with a spoon to push out the water and then roll it up in wax paper and refrigerate.  Or you can freeze for a later time.

Another thing you might do is either add salt, or herbs or garlic to flavor the butter.  Myself, I’m going with the sweet cream unsalted butter, and the buttermilk that is left will be making me some cornbread or biscuits tomorrow.

My mamaw Potter would be so proud.