Granny’s Homemade Butter
Granny’s Homemade Butter
cold heavy cream, about 40% butterfat
Use a mason jar. Fill half way, for room to shake, or butter churn and crank. Shake or churn for 15 to 20 minutes until milk and butter separate. Strain, and keep milk for other recipes. Run butter under cold water to make solid. Wrap in plastic wrap and chill until completely solid.
Posted by The Deedol Collection….aka Granny’s Favorites Cookbooks
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