Homemade Butter


  • 500 ml of room temperature whip cream


  1. Using the plastic blade in the food processor, blend cream until cottage cheese consistency is achieved
  2. Cream and butter should be separated
  3. Run mixture through a straining basket or cheese cloth
  4. Place cream into the processor and add water
  5. Blend until water runs clear
  6. Empty water and using a spatula work out any other moisture
  7. Place in container and enjoy!

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