Butter

Name: Butter
Ingredients: First things first – pour one gallon of fresh full-cream milk into a container with which has a mouth wide enough for you to be able to skim the cream from the top of the milk when it forms.; Now put your container of milk into the refrigerator for 12 hours or so, overnight will do.; Next carefully skim off the cream that has formed on the top of the milk. Once you get down through the main cream and it starts to get thinner and more milk like, stop!; Now leave your cream (covered) out on the side, until the temperature is approximately 75 degrees and it starts to smell a bit off…

Butter was pinched from <a href="http://knowledgeweighsnothing.com/how-to-make-butter-from-milk-couldnt-be-easier/" target="_blank">knowledgeweighsnothing.com.</a>

INGREDIENTS

•

First things first – pour one gallon of fresh full-cream milk into a container with which has a mouth wide enough for you to be able to skim the cream from the top of the milk when it forms.

•

Now put your container of milk into the refrigerator for 12 hours or so, overnight will do.

•

Next carefully skim off the cream that has formed on the top of the milk. Once you get down through the main cream and it starts to get thinner and more milk like, stop!

•

Now leave your cream (covered) out on the side, until the temperature is approximately 75 degrees and it starts to smell a bit off…

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