sure

Equipment:
- Stand Mixer or Blender
- Strainer
- Cheesecloth (optional but i like to)
- Scale
- Calculator
Ingredients:
-heavy whipping cream (36% or more milkfat) [literally however much you feel like using]
-table salt [ill give instructions on how much you need]
_________________________________________________________________________________
Instructions:
1. process heavy cream in blender or stand mixer until the butter curds separate from the whey
2. gather butter curds and strain the whey off
3. smoosh butter curds together and wash the butter under cold water until water runs clear
4. weigh butter on scale (i used oz but grams works too)
5. use calculator and multiply the weight of the butter by 0.016. what you get is how much salt you add. if you're confused lmk so i can re-explain
[why? because the percentage of salt in commercial salted butter is 1.6% and this is the most accurate way to get consistent results.]
6. mix in salt.
7. you are done. you can roll butter into a log in plastic wrap and refrigerate or you can put it in an air-tight container

ok

Equipment:
- Stand Mixer or Blender
- Strainer
- Cheesecloth (optional but i like to)
- Scale
- Calculator
Ingredients:
-heavy whipping cream (36% or more milkfat) [literally however much you feel like using]
-table salt [ill give instructions on how much you need]
_________________________________________________________________________________
Instructions:
1. process heavy cream in blender or stand mixer until the butter curds separate from the whey
2. gather butter curds and strain the whey off
3. smoosh butter curds together and wash the butter under cold water until water runs clear
4. weigh butter on scale (i used oz but grams works too)
5. use calculator and multiply the weight of the butter by 0.016. what you get is how much salt you add. if you're confused lmk so i can re-explain
[why? because the percentage of salt in commercial salted butter is 1.6% and this is the most accurate way to get consistent results.]
6. mix in salt.
7. you are done. you can roll butter into a log in plastic wrap and refrigerate or you can put it in an air-tight container

peak

When a girl cries, it's not usually over one thing. It's built up anger and emotions that she's been holding in for too long

Off topic
Lmao

Equipment:
- Stand Mixer or Blender
- Strainer
- Cheesecloth (optional but i like to)
- Scale
- Calculator
Ingredients:
-heavy whipping cream (36% or more milkfat) [literally however much you feel like using]
-table salt [ill give instructions on how much you need]
_________________________________________________________________________________
Instructions:
1. process heavy cream in blender or stand mixer until the butter curds separate from the whey
2. gather butter curds and strain the whey off
3. smoosh butter curds together and wash the butter under cold water until water runs clear
4. weigh butter on scale (i used oz but grams works too)
5. use calculator and multiply the weight of the butter by 0.016. what you get is how much salt you add. if you're confused lmk so i can re-explain
[why? because the percentage of salt in commercial salted butter is 1.6% and this is the most accurate way to get consistent results.]
6. mix in salt.
7. you are done. you can roll butter into a log in plastic wrap and refrigerate or you can put it in an air-tight container

Butter 🧈

Equipment:
- Stand Mixer or Blender
- Strainer
- Cheesecloth (optional but i like to)
- Scale
- Calculator
Ingredients:
-heavy whipping cream (36% or more milkfat) [literally however much you feel like using]
-table salt [ill give instructions on how much you need]
_________________________________________________________________________________
Instructions:
1. process heavy cream in blender or stand mixer until the butter curds separate from the whey
2. gather butter curds and strain the whey off
3. smoosh butter curds together and wash the butter under cold water until water runs clear
4. weigh butter on scale (i used oz but grams works too)
5. use calculator and multiply the weight of the butter by 0.016. what you get is how much salt you add. if you're confused lmk so i can re-explain
[why? because the percentage of salt in commercial salted butter is 1.6% and this is the most accurate way to get consistent results.]
6. mix in salt.
7. you are done. you can roll butter into a log in plastic wrap and refrigerate or you can put it in an air-tight container