butter
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Homemade butter is surprisingly easy to make—you simply need to whisk heavy cream until butterfat granules form before straining the mixture. This step-by-step gallery makes it even easier.
Credit: André Baranowski
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2. Butterfat, in the form of tiny granules, will begin to accumulate on the sides of the bowl as it separates from the buttermilk (the liquid portion of cream); continue whisking until the butterfat granules are about half the size of a pea.
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I make mine with heavy whipping cream and would like to know it's fat content
That is such a great story! I can practically taste those simple little sanwiches. Thanks for the smile.