Home-Churned Butter
LOW
FODMAP
NUT
FREE
It’s hard to beat the creamy texture and rich flavor of fresh, homemade butter—so silky smooth, you’ll never choose store-bought butter again. This easy recipe provides a quality foundation for homemade ghee as well.
| Prep Time 15 minutes |
Makes 1 pound (450g) |
Serving Size 1 tablespoon |
INGREDIENTS
4 cups organic, grass-fed, raw heavy cream, or organic, lightly pasteurized, nonhomogenized heavy cream
METHOD
1 Using a food processor fitted with a metal blade, a blender, or a stand mixer fitted with metal whisk attachment, whip heavy cream on low speed. Increase speed to medium as cream starts to thicken.
2 When cream has solidified into butter and liquid forms in the bowl, stop whipping. Discard liquid in the bowl.
3 Transfer butter to the middle of a piece of cheesecloth large enough to wrap butter completely. Wash cheesecloth-wrapped butter under cold water, squeezing butter as you rinse, until water runs clear.
4 Pack butter into an airtight container, or wrap in plastic wrap, and refrigerate for several weeks or freeze for up to 9 months.
Home-Churned Butter