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Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Water-sealed French crock keeps butter soft without refrigeration
Carved wooden mold — stamp decorative pattern on homemade butter
Adjustable stand — hold cookbook or tablet at eye level while cooking
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Water-sealed French crock keeps butter soft without refrigeration
Carved wooden mold — stamp decorative pattern on homemade butter
Adjustable stand — hold cookbook or tablet at eye level while cooking
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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In a small saucepan, combine the cream, sugar, and vanilla. Heat until warm (about 140 degrees F) or until vanilla has had enough time to steep and sugar is dissolved. While cream is heating, dissolve the gelatin in about 1/4 cup of room temperature water, in a medium bowl. Once cream has heated sufficiently, pour the mixture over the gelatin in the bowl and stir until fully dissolved. Stir in the buttermilk slowly, until just combined. Divide into 8 ramekins, and chill for 2 hours, or until set.