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October 27th, 2015

Food Storage “Fresh” Butter

    

October 27, 2015

You'll never try any of those terrible recipes for making over-priced butter powder into butter again! This is the real deal and so delicious!

  • Prep: 5 mins
  • Yields: 1 cup

Ingredients

2 cups Gossner's shelf-stable cream

1/2 t. salt

Directions

1Combine salt and cream in mixer and beat until milk separates from the butter. (It is very obvious, it will look like scrambled eggs in a puddle of milk)

2Scoop out butter, press into dish and drain off any excess milk.

3Try it on some homemade butter or toast...you won't be disappointed!

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