29 Nov


filed in: food

Licensed to butter part 2: front start to finish.

  • 1. Protect yourself from what you want. As the butter and buttermilk separate, it will splatter like crazy. Begin whipping the cream (we used raw unpasteurized cream).
  • 2. Don’t forget to soak your butter paper
  • 3. The whipped cream stage
  • 4. Adding sel à la cannelle (cinnamon salt)
  • 5. Butter and buttermilk separate like magic (the buttermilk is gray from the salt)
  • 6. Washing out the buttermilk (save buttermilk for making pizza dough!)
  • 7-8. Form to fit

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