1 cup raw milk cream
Place the raw milk cream into a blender and whip on high speed for several minutes until you notice the cream is no longer separating.
Stop the blender and pour out the buttermilk into a container for other use.
Add a few tablespoons of filtered, cold water and blend the butter for 20-30 seconds to cleanse it and make it a little firmer to work with. Pour out the water.
Using a spoon, remove the butter and place in a container to store in the refrigerator or in a butter bell on the counter for a few days.
~Yields 2-3 tbsp of butter.
Recipe printed from Le Grand Fromage: http://brielegrandfromage.blogspot.com/
URL to recipe: http://brielegrandfromage.blogspot.com/2010/07/foodbuzz-24x24-gulf-seafood-beachside.html
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