Homemade Churn Butter

Ingredients:

4 quart heavy cream
  Ice water, to in.wash in. the butter
  salt

Directions

Have the cream at 60 degrees F. 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.

Prep Time: 30 minutes
Difficulty: Easy
Yield: 1 large tub

Recipe courtesy Paula Deen

Show: Paula’s Party

Episode: Tricks of the Trade

Servings:
Prep Time: 30 min
Cook Time:
Difficulty:

Show: Paula's Party