Ingredients
1/4 cup (60 ml) buttermilk
1 scant qt reg. milk(I use 1%)
Method
Sources
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dataset
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Recipes1M
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RecipeNLG
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Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Water-sealed French crock keeps butter soft without refrigeration
Carved wooden mold — stamp decorative pattern on homemade butter
Adjustable stand — hold cookbook or tablet at eye level while cooking
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Water-sealed French crock keeps butter soft without refrigeration
Carved wooden mold — stamp decorative pattern on homemade butter
Adjustable stand — hold cookbook or tablet at eye level while cooking
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Place buttermilk in clean qt. glass jar. Heat milk in microwave until just warm (about 90 degrees). Add milk to quart jar. Cover top with a thin cloth and secure with rubberband. Put in warm place for 24 hours or until it clabbers. (I put it outside in the shade during the summer and on top of the refrigerator in the winter.)