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“From Jam It, Pickle It, Cure It. Found this recipe and thought it might be a good way to use up left over heavy cream.”
READY IN:
30mins
YIELD:
1/2-3/4 cup
UNITS:
US

Ingredients Nutrition

Directions

  1. Allow cream to come to room temperature.
  2. Pour into a jar that is at least twice the capacity of the cream and has a tight fitting lid. Shake the cream vigorously, butter will happen in 20 to 30 minutes. Once the butter has separated into a solid mass give a few more shakes. The liquid at the top is buttermilk and can be used or discarded.
  3. Pour buttermilk into a separate container and reserve if desired. Continue to shake butter and pour off any buttermilk, a couple more times.
  4. Add just enough water to cover the solid butter and and shake. Discard liquid down the drain. Do this 3 to 4 more times until the liquid from the jar is clear. Do not add this liquid to the buttermilk if using.
  5. Spoon butter into a bowl and add salt if desired. Shape butter as desired using wax paper and refrigerate for 30 to 45 minutes. Can be refrigerated, tightly wrapped, for up to 2 weeks.

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