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  1. Wait I’m a bit confused. The first step says to leave the milk out on the counter for 24 hours to have the cream at the top. But then it jumps to saying that the cream will be visible after a day in the fridge. So after I leave it out for 24 hours, do I then put it in the fridge for a day and then start mixing?

    1. Perhaps the layout of my post was confusing. The first step is always to skim the cream off of the milk, that is what you will be using to make the butter. The cream thickens up nicely if you leave it in the fridge for a few days and then skim it off. If you wish to make cultured butter, you would skim the cream and then leave it out on the counter for 24 or until it is pleasantly sour. If you don’t want to leave it on the counter to sour, you can leave it in the fridge to sour for an extended time. Either way skim the cream off first. Then you can either make butter or you can leave it out to sour and then make butter. I hope that clears it up!

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