Heavy whipping cream, room temperature
Fill a jar about halfway full of cream (I used 1 cup), then add a marble. Cover tightly with a lid. Shake the jar for about 10 minutes, or until the butter separates from the liquid. Remove the butter from the jar and squeeze the excess liquid out of the butter; rinse with cold water. Add salt to taste, if desired, and knead into the butter. Cover and refrigerate.
Heavy whipping cream is the ingredient you will need to make butter at home. You can also add salt, if desired.
Charlie took the first turn at shaking the jar to show us how it was done.
Ginger also took a turn shaking the jar. I still had my doubts at this point about making butter this way.
But after only about 10 minutes of shaking time, the butter had separated. We poured the butter into a colander and squeezed out the excess liquid. We rinsed the butter, then added some salt and kneaded it into the butter.
A definite success!
I think Paula Deen would be proud.
This recipe was shared with:
Recipe Sharing Monday
Full Plate Thursday