I've had a few questions asked about the making of butter that perhaps I didn't make it clear enough for some...So here is a few steps that I hope makes it more clearer .
A 16 0z container of what? Heavy Cream
Step 1,Pour that into the processor? Yes
What setting do you use to churn the butter and for exactly how long??? put the processor "ON" so that it is
running steady! As it runs you will see the cream change into something that looks like whipped cream (that's
just what it is) let it continue to run, and in about 4 minutes you will see it change again, it will start to "slouch"
around and separate into a ball (butter) and liquid (buttermilk). how easy is that
How much water or whey comes off and then what do I do with that Maybe a cup or less, Save it and use it to make biscuits, Now that you have Butter, you will do it again and next time you will know just when to add your spices to it.....I plan to add my spices next time when it passes the "whipped cream" stage...Hope this explains it better...Ginny (who else?)