YOU WILL NEVER BUY BUTTER FROM THE STORE AGAIN AFTER YOU HAVE MADE IT YOURSELF
- Pour cream into the food processor and process for about 10 minutes. It will turn to a thick whipped cream first.
-Continue processing until it turns grainy and separate into butter and buttermilk. Drain buttermilk from butter.
-Scrape batter from the sides. Put in a clean bowl. Place your butter into a colander and strain off the buttermilk.
-Rinse the butter with cold water, gently turning the butter with a spoon while the cold water runs over it until the water runs clear.
-When the butter is clean, squeeze more liquid from butter using wooden paddles or spoons to smash butter and pour off liquid.
-You can keep it in a jar or bowl, and store it in the fridge, or the freezer. This type of butter can last for several months before going bad.
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