"Homemade butter is vastly superior to its store-bought equivalent, but nobody wants to pull out or buy a butter churn. This churn-free method makes it worthwhile, producing the kitchen staple (and some bonus buttermilk, too) in under five minutes.
Danny at the Over The Hill And On A Roll blog has the instructions on making butter with just two ingredients:
- 16 ounces of heavy cream, chilled
- 1/2 teaspoon salt
Basically, you're just beating the cream until it 'start[s] to look like scrambled eggs' and separates into butter and buttermilk. After that happens, you'll remove the butter from the remainders and squeeze it into a 'ball-o-butter'. Quick, simple, and it'll make your cookies better.
Are there other groceries you make at home? Do you think they're better than the store-bought equivalents? Share your recipes, and their custom-crafted components, in the comments.
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