Homemade Butter

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   Whip the heavy cream in a cold bowl for 20-30 minutes, or until the butter solids rise and the buttermilk breaks out.

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   Strain, rinse, whip in food processor until all liquid from your butterball runs clear or there isnt any liquid left.

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   Save or discard the buttermilk.

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   Add snazzy ingredients or leave plain.

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   (If you add salt or seasoning, do not freeze.)

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    Wrap in plastic wrap and store in the fridge along with your jealous store-bought butter.

No nutritional information available.

No additional tips available.