| Level: | Easy |
| Total: | 15 min |
| Active: | 15 min |
| Yield: | 3/4 cup |
Ingredients
- 2 cups cold 35% cream (500 milliliters)
- 1 cup ice
- 1/2 teaspoon sea salt
Instructions
- Pour the cream into a food processor and process on high for about 5 minutes, or until the cream looks very curdled and it sounds splashy.
- Strain the mixture through a fine-mesh sieve lined with cheesecloth and squeeze gently to remove as much of the buttermilk as possible.
- Add the ice to a large bowl and cover with water. Add in the butter and, using your hands, squeeze and knead the butter just to get a bit more of the buttermilk out and lightly chill the butter. Drain away the water and ice, dry out the bowl and mash the salt into the butter.
- Transfer to a serving vessel or wrap in wax or parchment paper and serve at room temperature or chilled.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 217 |
| Total Fat | 23 g |
| Saturated Fat | 15 g |
| Carbohydrates | 2 g |
| Dietary Fiber | 0 g |
| Sugar | 2 g |
| Protein | 1 g |
| Cholesterol | 86 mg |
| Sodium | 143 mg |
Reviews
So easy and so good! I make it while Im making dinner.
My 9 year old granddaughter and I made this recipe and its fantastic and delicious. It’s also a lesson in patience and chemistry thank you Mary!
Mary, Wow thank you for sharing this super easy and delicious recipe of homemade Butter. I make it every week now! Keep brining more recipes, I’m a gracious follower.
Linda
So quick and easy!
Fast and easy. Great base to play with flavors and herbs
This gal has it going on……
This is so good!