For the frugal butter-lover.
By Cook's Country | March 23, 2012
<< Back to Article: What to Do With Extra Heavy Cream
Only 3 days storage in the fridge? That doesn’t really extend the shelf-life of the originating cream… Is the 3-day limit food safety paranoia? or does it really go bad after 3 days? Can you add something to extend it’s shelf life to something approaching that of commercial butter?
Also is the left over liquid post-butter extraction considered buttermilk? The wikipedia page on the topic leave me confused over whether buttermilk is the liquid leftover from skimming off cream or if it’s the liquid leftover after churning cream for butter.
I believe that it’s really handy and you don’t really have to spend a lot of money on butter it self . But you do have to buy the cream and if you don’t have an electric mixer you have to buy one unless you want to shake the cream in a jar by hand for 8-10 minuets
I use my antique butter churn…..what fun!
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