Make butter at home

★Ingredients

• 2 cups heavy cream (or whipping cream)

Zucchini and Potato Patties Recipe

Key lime pie cake

★Instructions

1. Chill the Bowl and Cream:

• Place a mixing bowl and beaters (or whisk attachment) in the refrigerator for about 15 minutes to chill. This helps the cream whip faster.

1. Pour the Cream:

• Pour the chilled heavy cream into the chilled mixing bowl.

1. Whip the Cream:

• Using a hand mixer or a stand mixer, start whipping the cream on medium speed.
• After about 5-7 minutes, the cream will begin to thicken and form soft peaks.
• Continue to whip past the whipped cream stage, and after about 8-10 minutes, the cream will begin to separate into butter and buttermilk.

1. Separate the Butter:

• Once the butter has formed (you’ll see solid yellow butter and liquid buttermilk), stop the mixer.
• Pour the buttermilk into a separate container. You can save this for baking or cooking.

1. Wash the Butter:

• To remove any remaining buttermilk (which can cause the butter to spoil faster), rinse the butter with cold water.
• Press the butter with a spatula or your hands to squeeze out any extra liquid. Repeat this rinsing process until the water runs clear.

1. Add Salt (Optional):

• If you prefer salted butter, you can add a pinch of salt and knead it into the butter.

1. Store the Butter:

• Place the butter in an airtight container and refrigerate. Homemade butter will last about a week in the fridge.

Enjoy!