Ingredients
Scale
Instructions
- Put the heavy cream into a blender. You can use a butter churn if you have one.
- Turn the blender on medium high and blend the heavy cream for about 5 minutes. If the blender seems to be bogging down, add a small amount of goat milk to make the contents less dense.
- Once the heavy cream has turned into butter, carefully pour the buttermilk into a container and put it back in the refrigerator. You can use it in recipes or simply drink it.
- Scoop the butter out and put it in bowl with cold water.
- Wash the butter by using a spoon to press it in the water to expose all areas of the butter. This washes the excess buttermilk out so the butter does not spoil.
- Repeat the washing process several times until the water runs clear.
- Once you are sure the butter is clean, squeeze as much excess water out as possible using a spoon.
- Pour the excess water off the butter.
- Sprinkle the salt on top of the fresh butter and work it in with a spoon. Additional water will come off the butter. Simply pour this water off.
- Add in any herbs, fresh flowers or other spices you might want and mix well to combine them. This is an optional step.
- Refrigerate the butter either in a butter bell or a covered dish.
- Keep an eye on it the first day because additional water will accumulate in the dish. Just pour this off.
Notes
Note: This butter lasts a week in the refrigerator and about two months in the freezer.
- Prep Time: 10 minutes
- Category: Condiments
- Method: No Cook
