Active Time
20 MIN
Total Time
N/A
Yield
Serves : Makes 1 1/4 cups
© Con Poulos

How to Make It

Step 1    

In a medium bowl, whisk all of the ingredients together until well blended. Cover with plastic wrap and let stand at room temperature for 48 hours, then refrigerate for 24 hours.

Step 2    

In the bowl of a stand mixer fitted with the whisk, beat the cultured cream mixture at low speed until the butter forms and the buttermilk separates out, 8 to 10 minutes. Drain the butter in a cheesecloth-lined sieve; save the whey for another use. Wrap the cheesecloth around the butter and squeeze out all of the excess buttermilk. Transfer the butter to a medium bowl or a jar, cover and refrigerate.

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