BUTTER! From scratch! I was uber impressed with myself BUT when I tell you what all it entails it will sound less impressive!
1 cup Sour Cream
2 1/2 cups Heavy Cream
* Pour both ingredients into a mixer and beat at med/high speed……..what you are looking for is for the butter to separate and you are left with is buttermilk! This took me about 15 minutes or more just watching the mixer.
This is what you are looking for, little clumps of golden butter. Beware…as the clumps start to form you will need to turn the speed down to prevent splashing!
* Next up…scoop out butter and place into a double lined cheese cloth. (I found a package at homeland) You can toss the buttermilk or save it to be used in a recipe!
* Twist the top of the cloth shut and place into a ice bath. Gently squeeze to allow the extra buttermilk to leave.
* Place the butter in a bowl, sprinkle the top with sea salt and serve!!!
We used it on the French bread to go with our spaghetti!!! It was soo good, afterwards refrigerate!