The gal's and I are getting together for an Easter brunch, and when you are gathering with foodies like Larisa Braun over at Model Eats you have to come correct. Since we are all bringing a dish, I wanted to bring something yummy, interesting and fun. I came up with my mom's famous cheesecake, I have made it at least 50 times so I know it's good (recipe & pics coming soon). I wanted to make something else and the only thing that I could think of that is better than cheesecake or butter is homemade butter. I will post pics and details of my packaging (which will be super cute) but here are the basics for butter making 101.
I used the Butter Cup from Williams Sonoma, just because it makes it super easy and I love trinkets. I am using 4 oz containers to store my butter and keep in mind that this butter is au natural, so it only lasts about 5-7 days in the fridge.
- Fill the container with 1 cup of heavy cream & let is sit at room temp for 6-8 hours (I did this overnight)
- Shake the container for about 2-3 minutes until it gets really thick & the butter starts to separate
- Strain out the liquid through the top of the jar (I didn't have a lot of liquid)
- Rinse and strain with cold water (repeat this twice)
- Shake again for about 2 minutes
- Poor out any excess liquid through the top of the jar and collect the butter into the attached ramekin
- Salt to taste (I used about 1/2 tsp of salt)
Oh trust me it is! My favorite is the brown sugar pecan butter. YUM!ReplyDelete