$4.47 per recipe >1% savings
Question: Did you know that you can make fresh, delicious, butter in the comfort of your kitchen in under 10 minutes?
And it's AWESOME... and AMAZING... and DELICIOUS... and impossibly EASY... and so, so, so FUN!
All of the above, and it comes with bragging rights.
My kids have a ball helping me with this, and watching the butter take form. It's magical to witness white liquid turn into a yellow solid before their very eyes.
But wait... there's more. Not only are you making your own fresh butter; you are also making fresh buttermilk!
Buttermilk... that can be used for pancakes, waffles, quick breads, muffins, or cakes. Think of it as a two-for-one deal. All the liquid you'll pour off of your freshly made butter is, in fact, buttermilk. Pretty cool, right?
And since this homemade butter and buttermilk ends up costing the same as the store-bought variety, you are unlikely to make it on a regular basis unless you live on a dairy farm, or have access to cheap or free cream.
However... if creativity is your thing, you are going to LOVE this! When you make your own butter, you can flavor it to fit your tastes!
What a garlic-herb spread for your french bread?
How about strawberry-butter to spread on fresh whole wheat bread?
Need a new idea for an inexpensive (yet thoughtful, creative, and gourmet) neighbor gift? Cinnamon-honey butter is a guaranteed winner.
And nothing can quite beat the taste of fresh homemade butter. The taste-difference from the kind in the store is significant.
As a butter snob, I have to say... this stuff is divine!
*Makes 1 1/2 cups butter, and 2 cups buttermilk
1 pint heavy cream
1 cup sour cream
1/2 tsp. salt (opt.)
*You may choose to add other herbs spices, or flavorings to the butter after it has been made.
Place the heavy cream and the sour cream in the blender. Blend. After about 5 minutes, you'll start to see yellow flakes separating from the liquid. Continue blending until the solids have completely separated from the liquid.
Pour the buttermilk into a container. Store in the refrigerator for later use.
Place the butter solids in a bowl. Rinse with cold water, and drain, pressing all the liquid out. Repeat this step till no more buttermilk expels from the butter. (Skipping this step will result in your butter spoiling faster.)
Thoroughly mix in the salt (or other flavorings) if desired. Press into mold lined with wax paper. Refrigerate until ready to use.
1 pint heavy cream - $3.68
1 cup sour cream - $0.79
1/2 tsp. salt - essentially free
TOTAL COST = $4.47
1 quart Marburger Buttermilk = $3.48 ($1.74/pint)
4 sticks (2 cups) Great Value Butter = $3.68 ($2.76/ 1.5 cups)
TOTAL = $4.50
Savings = <1%