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Ingredients15 m servings 164 cals
Original recipe yields 20 servings (10 ounces)
- Pour cream into a blender. Cover and blend until cream separates into buttermilk and butter, about 5 minutes. Pour buttermilk into a small bowl, using a spoon to press as much buttermilk out of the butter as possible. Place butter in a large bowl filled with cold water.
- Knead butter in the cold water to remove all buttermilk, straining off and replacing the water 7 to 10 times as you work, until it remains clear, about 5 minutes. Pour off the water and knead butter a few more times to squeeze out any remaining water, about 1 minute. Transfer to a plate and knead in salt.
Per Serving: 164 calories; 17.6 g fat; 1.3 g carbohydrates; 1 g protein; 65 mg cholesterol; 26 mg sodium. Full nutrition