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Recipe File

Homemade Butter

For the frugal butter-lover.

By Cook's Country | March 23, 2012

    Louise Emerick

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    << Back to Article: What to Do With Extra Heavy Cream

    2 Comments

    • i.dream.in.cjreen
      August 31, 2012 at 8:19 pm

      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?

    • i.dream.in.cjreen
      August 31, 2012 at 8:25 pm

      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.

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