Beat liquid cream until you get very hard whipped cream ... keep beating. The dough begins to lose the volume it had previously gained, the color becomes more yellowish as you beat, from the white of the cream to the butter yellow;Liquid begins to appear separated from the solid, the buttermilk. When the solid perfectly separated from the liquid is appreciated, transfer the lumps of fat to a cup with very cold water and wash the peel of the butter as if you were kneading bread. The water will become cloudy; You will have to change it several times, until it comes out clean.Once dry, on a board continue to knead the butter a little, taking care not to melt it to get as much water out of it as the more water you have the easier it is for us to spoil.homemade butter recipe. Keep the butter tightly wrapped in the fridge. It lasts only a few days in good condition, but it can freeze.
How cool now I know how to make homemade butter. I'll go prepare one myself