Butter

Butter

Pour your milk into either a sun tea jug or a glass bowl. If you use a bowl, cover it with plastic wrap. Allow the cream to float to the top over night; you will see the line between the two. Pull off the cream (I use a gravy ladle) or drain the milk out of the tea jug from the tap.

Put the cream and ½ teaspoon of salt in a stand mixer and beat it on high until it looks like scrambled eggs (about 5 minutes) then beat it another 30seconds.

You will see water separating from it. This is actually buttermilk and should be poured out into a container for future use. I like to use it in pancakes or biscuits.

Once buttermilk forms remove bowl from stand mixer and fill bowl with cold, running water. With your hands, squeeze the butter together to form a ball. Keep massaging the ball of butter under cold water until the water runs clear. This will assure that all the buttermilk is removed and that your butter will stay fresh longer. Once water runs clear, remove ball-o-butter from bowl and wrap in parchment paper and chill in refrigerator, or slather on some toasted bread like I did!