Ingredients :
- 1/2 pint Heavy Whipping Cream
- 1 Mason Jar, any jar works great so long as it holds in liquid and is sturdy
- Sea Salt
Method :
- Pour the cream in a mason jar, and cap.
- Start shaking rapidly. After about 5 minutes it will turn into whipped cream. Take a 3 min break (you"ll need it).
- Take a spoon and loosen the cream from the sides of the jar, cap, and shake like your the shake-weight champion.
- Eventually the cream will break, and the jar will have buttermilk and a ball of butter.
- Pour out the buttermilk into bowl and refrigerate. Take the ball of butter and run it under cold water squeezing out as much buttermilk as you can; this will help the butter last longer as buttermilk quickens spoilage.
- Add a pinch of salt and kneed the ball. Place in a small bowl or Tupperware. Now you have homemade butter and buttermilk. This can last up to a week in the fridge. Or you can freeze the butter and hold it for up to 2 months.
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