Printed from Pennies & Pancakes
*Makes 1 1/2 cups butter, and 2 cups buttermilk
1 pint heavy cream
1 cup sour cream
1/2 tsp. salt (opt.)
*You may choose to add other herbs spices, or flavorings to the butter after it has been made.
Place the heavy cream and the sour cream in the blender. Blend. After about 5 minutes, you'll start to see yellow flakes separating from the liquid. Continue blending until the solids have completely separated from the liquid.
Pour the buttermilk into a container. Store in the refrigerator for later use.
Place the butter solids in a bowl. Rinse with cold water, and drain, pressing all the liquid out. Repeat this step till no more buttermilk expels from the butter. (Skipping this step will result in your butter spoiling faster.)
Thoroughly mix in the salt (or other flavorings) if desired. Press into mold lined with wax paper. Refrigerate until ready to use.