Tuesday, October 5, 2010

Butter from cream

1 pint heavy cream, whipped and whipped some more (yay kitchenaid!), makes about 1 cup butter, and a little over 1 cup buttermilk.

With a faint bit of sea salt thrown into the cream before whipping, it makes a very mild, very delightful butter. Now ever so tempted to check the local grocery stores, note the expiration dates on the cream, and check back when they go from $2.57/pint to reduced for quick sale (expires tomorrow) $0.50/pint, and freeze the resulting yummy butter.

Tomorrow - biscuits or pancakes? Or something else with buttermilk? Hmmm...