Homemade Butter

Real butter and margarine cost a lot of points on WW unless you the light in the margarine. So, I scoured the internet to see what butter made from heavy whipping cream would be as in points for my diet. It is the same as heavy whipping cream. 2 points per tablespoon! I'd rather have that than light margarine.    

Heavy whipping cream, an electric mixer- this would be hard by hand. You could do the jar method but it would be time consuming. Purified water to me is better so the butter won't take on the smell of chlorine. That's the three things you need to make this work!  

Pour two cups of heavy whipping cream in the bowl that will be used with your mixer. 

Start slow to keep from splattering it everywhere. Then, kick it up to high. This is going to go through stages. It only took me 10 minutes to reach butter stage. 

Stage 1- whipped cream

Stage 2- it is starting to turn yellow. 

Stage 3- butter!

Place a strainer in a large bowl to drain off the leftover milk that separated from the butter. 

Line the strainer with a tea towel, flour sack, cheesecloth, just something that will caught every little bit of the butter. 

Pour the butter into the lined strainer. 

All the milk will drain through and off the butter.  

Squeeze out all the extra liquid. You don't want it to stay on the butter. You are going to rinse the butter until clear. If there is extra liquid on it, it will take longer. 

Place in a bowl of water and press down, making sure there isn't any milk trapped in the butter. You would do this until the water is clear. Mine was clear from the first bowl.  

Drain the water off of the butter and using your spoon, press the excess water of the butter. Try to get it as dry as you can. At this moment, you will add salt and/or herbs if you like. I kept mine plain. 

2 cups of heavy whipping cream makes roughly 6.6 oz of butter. Wrap is cling wrap and I used a bit of wax paper, too. Store in the fridge.