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The Cream of Choice for Making Butter

Do you have to use raw cream to make butter or can you use cream purchased from the grocery store?

It is the fat content that determines cream's butter-making capacity — not whether or not it has been pasteurized. Commercial buttermakers concentrate cream to between 36% and 44% butterfat before they start churning. The highest concentration you can find in supermarkets in this country is heavy cream or heavy whipping cream, which can be as high as 42% butterfat, but generally is around 36%.

Once you have the cream, just shake-shake-shake it in a jar with a tight lid or overbeat it in a mixer, and you'll have butter in no time.

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