Pint heavy cream put in a
Ball jar with lid (which did leak a little bit)
Chill to harden a bit (I put it in the freezer for a few for sake of time)
Use in mashed potatoes and on corn on the cob.
Now, to make some bread and/or muffins to try it out!
I should note that the directions said to drain off the buttermilk that’s on the top when it first starts to harden. Well, I don’t know if we were just shaking too much or what, but we didn’t have any buttermilk when I took the lid off to look, and it was already pretty thick.
Also, after being in the fridge for a day, it still has a whipped texture. That could be from using heavy whipping cream and not just heavy cream. I didn’t think there was a difference, but I’ve been wrong before. Perhaps that accounts for the lack of buttermilk as well. Hmmm.
It’s super easy, though, and I highly recommend it, especially since butter is so expensive. Plus, it’s a novelty. What better gift than homemade bread and butter? Now to find someone with extra baby food jars . . .