Use either sweet or sour cream. Use a churn or mixer to churn the cream (this should be around 60 degrees)until the butter comes or until buttermilk separates. Pour off buttermilk (save for cooking, it makes great biscuits or pancakes).
Wash butter. To do this, add cold water and work butter with a wooden spoon or butter paddle. Repeat, adding fresh water and work until the milk is out of the butter.
To the butter, add 1/2 to 1 tsp salt per pound. Press into a dish.
Originally Submitted
9/7/2010
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