Reviewed: Jul. 22, 2010

It took my food processor double the amount of time to churn.

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Reviewer:

Cooking Level: Intermediate

Living In: Wheat Ridge, Colorado, USA

Reviewed: Jul. 15, 2010

This was my first time making homemade butter and it was super simple. It tastes wonderful. I experimented a little. I used my mixer to make it, and my Magic Bullet. Both do equally as good a job, but the Magic Bullet is a lot of work. FYI, a little salt goes a long way, I used the 1/4 tsp that this recipe called for, and it seems like it was a little much.

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Robin Klise

Reviewed: Jul. 10, 2010

Simple and fun to make.

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gshepherd

Cooking Level: Beginning

Reviewed: Jun. 13, 2010

Here is a tip a quicker way would just to pour ingredients into a jar and shake it for about 30 minutes.

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SRR

Cooking Level: Beginning

Reviewed: Jun. 3, 2010

Super easy, and super good. Loved this recipe, why I had not thought to try before I do not know. I for sure will use often and I will never run short of butter again. Looking forward to trying different taste, extra salt, honey, maple syrup. thoughts are endless. Thanks for the recipe.

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4 users found this review helpful

Reviewer:

c.farley

Cooking Level: Expert

Home Town: Battle Creek, Michigan, USA

Living In: Mountain Home, Idaho, USA

Reviewed: May 26, 2010

easy!!!

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Reviewer:

Shari

Cooking Level: Expert

Reviewed: Apr. 25, 2010

A bit messy but so easy to make. Family even loved the buttermilk it produces.

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1 user found this review helpful

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Shirley

Cooking Level: Intermediate

Living In: Surrey, British Columbia, Canada

Reviewed: Apr. 19, 2010

I think its important to note that the cream should be room temp before starting. It coagulates much more quickly that way. This may require that it set out for a few hours beforehand.

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The Piper

Cooking Level: Expert

Home Town: Tulsa, Oklahoma, USA

Reviewed: Apr. 18, 2010

Oh My Goodness, this is so awesome!! I was so proud of myself after I tried this and it actually worked!!! yay:) Thanks for the great, simple recipe.

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2 users found this review helpful

Reviewer:

Passion4food

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Reviewed: Apr. 9, 2010

This was so much fun to make. I used my KitchenAid mixer and it was very easy. Once it hits the whipped cream stage, keep going- you're almost there. I used a lot of cream so I could make several different compound butters. I made salted and unsalted butter, cinnamon honey butter, and a garlic and herb butter. All are delicious! I squeezed the butter using cheesecloth. The leftover buttermilk is in the fridge right now- tomorrow I'll use it to make homemade waffles with cinnamon-butter and homemade coconut syrup. YUM!

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19 users found this review helpful