- Cooking Time:
- Difficulty: easy
Save the buttermilk and use to make fresh biscuits.
- Pour the cream into a jar and fasten the lid securely. Shake, roll whatever to work the cream.
- Continue for 15-30 minutes until the cream has separated into buttermilk and solid butter. Drain off buttermilk.
- Put butter in a bowl, add the salt and work well until all the liquid is out of butter. Store in a airtight container in refrigerator.
- If you don't have a butter paddle then use a spatula to work the liquid out of the butter.
You may also like
Add Your Comment