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Dianne's Recipes
A selection of wonderful recipes from Dianne’s restaurant kitchen
you can print.
Put as much Heavy Cream as you like in a jar with lid and shake (or use your blender) until solid (butter) separates from the liquid (whey).
Pour off whey through cheesecloth, then rinse off butter and add salt. Or, for my favorite, leave unsalted for sweet butter.
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