How To Make Homemade Butter

 Today, I wanted to make cookies but I had no butter and I couldnt go to the store.  So, I decided to try to make my own. After half an hour of just looking at ways to make homemade butter, I decided to try it myself. It worked out beautifully and I used the butter to make “Jumbo Sugar Cookies”. Hope you like it!

Yield– A little more than 1/3 cup of butter

First, you must get 1 1/2 cups of Heavy Cream. Using a hand mixer, whip it in a large bowl, and you will notice it start to get fluffly like the picture above.
Next, you will notice that the whip cream will start to lose its volume. This means that you are getting closer to it becoming butter.

After a few minutes of whipping the heavy cream, it will start to look like this (the picture above). When the butter starts to form liquid in the bottom, stop mixing the heavy cream.
Using a strainer, strain the butter to get all of the buttermilk out. Then, kneed the butter a little and make sure that all of the buttermilk has been released from the butter. (You may pour the buttermilk into a container to use for another recipe.) If you want, you may add salt to the butter, but I personally like to use unsalted butter.

Finally, roll the butter into a ball and put it in plastic wrap. Refrigerate it for up to 2 weeks and you may use the butter for anything you want!


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