Hi, I'm WANGECI .Welcome to my online home where I show you how to cook tasty food and make amazing things for your home
I had this post up in my old blog but seems like it got lost in the move. Sorry for those who searched for i and did not get it. HAPPY COOKING!!
Prep Time: 10 minutes
Total Time: 10 minutes
  • Heavy cream (avoid ultra-pasteurized, should have a minimum of 35%-40%  milk fat )

1. Fill a jar halfway with heavy cream. Then, screw the lid on firmly (a canning jar works well for this purpose).

2. Start shaking the jar back and forth. After several minutes, the cream will thicken and turn into whipped cream. Keep shaking until the whipped cream is replaced with a yellow glob (butter) and a separate liquid (buttermilk).

3. Pour the buttermilk out of the jar, and use it in any recipe that calls for buttermilk.

To Use the Butter: Knead it under cold water for a couple minutes to remove any remaining buttermilk (it will spoil very quickly, if you don’t). Then, salt (if desired), and store in the refrigerator until you’re ready to use it.