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Butter takes 1440 minutes to prepare.

Butter takes 30 minutes to cook.

Butter makes 48 servings.

The ingredients for Butter are:

2 Cups Heavy Cream ( aka Heavy Whipping Cream)
1/8 tsp or Salt to taste (Nutrition reflects 1/4 tsp)

Here is how you make Butter:

Get 2 Cups of Heavy Cream. If you can get vat pasteurized, that's better. Get it as fresh as you can. Fresh from the cow is the best but most of us will never get that. So, look for freshest date.Let it sit for 12-24 hours. Yes, let is sit out. You can add a bit of yogurt, sour cream or buttermilk to it to add some culture. Let it get to 60?F. When it has sat for at least 12 hours and is as at 60?F or thereabouts, put it all in a food processor and let it go. It will pass from sloshy, frothy, soft whipped, firm whipped to coarse whipped. Then it will seize, collapse and seem to form into a glob. Turn off the food processor. Pour off liquid. This is buttermilk. you can reserve this for anything: biscuits, pancakes, drink...(You can also use a mixer or toss it in a mason jar and shake, rattle and roll until it forms into a buttery glob. I just like a food processor because it restricts the mess and i don't have to do the work. But it could be a good workout or something fun to do with kids. Could even be a great teaching lesson. you can also buy a butter churn if it gets to be a regular thing.)Nest you need to wash the butter which may sound odd. There are two methods. You could line a colander with cheesecloth and pour the crude butter into the colander and rinse with very cold water or... You could keep the butter in the processor and add 1/2 Cup ice cold water. Run it and then drain wash water. Repeat until wash water runs clear. After either method, you need to knead it in a cold bowl. You can add salt here if you like. You want to get all the liquid out. You can use a bench cutter, potato masher, butter paddles, your hands to get the liquid out of the butter.Then form it into a shape using molds or even a ramekin that you can line with wax paper. Refrigerate. i find it will last about 3-4 days. Usually gone by that time.Will have 1/2 of what you started with. So this will make 1 Cup of butter. That is 48 teaspoons of pats of butter.48 ServingsNumber of Servings: 48Recipe submitted by SparkPeople user MISHA_T.

The nutritional information for Butter is:

• Servings Per Recipe: 48
• Amount Per Serving
• Calories: 42.2

• Total Fat: 4.5 g
• Cholesterol: 16.7 mg
• Sodium: 12.4 mg
• Total Carbs: 0.3 g
• Dietary Fiber: 0.0 g
• Protein: 0.3 g