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Recipe by Rebecca Gallop
Rebecca is a lover of all things neutral, slow coffee, filling their house with plants, learning how to garden (from her husband), and making much of life’s simple pleasures. Rebecca and her family love bringing friends and family together for food and conversation, and hope to continue to do so in their farmhouse for many years!
Learn MoreHerbed Butter
Making butter at home is incredibly simple, and so, so fascinating!
5 MIN PREP
25 MIN TOTAL
24 servings
Ingredients
½ tsp rosemary, chopped
1 tsp thyme, chopped
1 tsp sage, chopped
¼ tsp salt (or to taste)
Directions
Pour heavy whipping cream into a canning jar. Note: begin with room temperature heavy cream for quickest results.
Tighten lid on canning jar. Begin to shake in a steady back-and-forth manner. Shake for 10-20 minutes.
You can stop shaking when the heavy whipping cream hardens and forms a ball within the canning jar.
Place a fine mesh strainer over a bowl. Pour the buttermilk and butter into the strainer. Gently press on the solids with a wooden spoon to remove any excess buttermilk.
Keeping the butter in the fine mesh strainer, knead it under cold water to work out any buttermilk.
Place the dried ingredients in a bowl. Add the butter ball, and mix thoroughly with a fork.
Scrape together and enjoy your butter smeared over fresh-from-the-oven bread, muffins, or whatever you enjoy with butter!
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