Homemade Churn Butter Recipe by Paula Deen

1 ratings
Hard Level
30 MIN 30 Prep + Cook
Servings
1 ratings
Hard Level
30 MIN 30 Prep + Cook

Homemade Churn Butter Recipe by Paula Deen

1 ratings
Print
1 ratings
Hard Level
30 MIN 30 Prep + Cook
Homemade Churn Butter

Ingredients

  • 4 quarts heavy cream
  • ice water, to wash the butter
  • salt

Preparation

Have the cream at 60°. Pour into an 8-quart glass churn and turn the paddle. Do not turn it too quickly. After a while, small balls of butter will begin to form and float in the cream. Soon after that a large chunk will form and all that will be left is the buttermilk. Pour off the buttermilk and pour in some ice cold water and rinse the butter. Pour out the water. Season with salt to taste. Store in a re-sealable container in the refrigerator. Makes 1 large tub.

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1 Review

Darryl
Darryl 10/23/2015
10/23/2015
I made this for

I made this for a big family dinner d everybody loved it. needless to say the end of dinner it was gone along with the buttermilk! Now I have to make more and plus a request for it at thanksgiving.

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