Submitted by: Susan Lyons
Prep Time: 10 Minutes
Cook Time: 0 Seconds
An alternative to the expensive raw butter in stores.
In a food processor, combine both ingredients. Turn on high speed until butter separates and looks a bit like scrambled eggs. There will be a cloudy liquid around the butter lump, this is buttermilk (you can store that for another recipe if you want).
Take the butter lump and squeeze it between your hands under running cold water. You are rinsing and cleaning the buttermilk off of your butter. The butter will last longer if most of the buttermilk is rinsed out.
When the water runs clear, it will be done. Store in an airtight container in the refrigerator.
Serving size is 1 teaspoon. Each teaspoon is 1 fat serving.