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