This recipe is great! Some tips to get the best butter: real butter IS yellow if it comes from grass-fed cows. The best cream to use is good organic cream from a local farm or co-op (I bought a quart of cream at PCC). Make sure it's not ultra-pasteurized. Ideally, you'll only want to fill your jar/blender/food-processor half-way (so it reduces splash and leaves room for lots of movement so the cream breaks down quickly) with room-temperature cream (I started with a test batch so I left about half a pint in a jar on the counter for about 2 hours - the half pint made about 1/4 cup of butter). This butter keeps for a year in the freezer or about a week in the fridge (and salted lasts a little longer than unsalted). I feel like Betty Crocker now. :) Happy butter making!
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This recipe is great! Some tips to get the best butter: real butter IS yellow if it comes from...