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Making butter at home is seriously easy, very impressive & will bring out your inner domestic goddess. It only needs one simple ingredient!
Servings: 250 g
- 600 ml carton Double cream
- 1/2 tsp sea salt - optional - for salted butter
Pour the cream into the bowl of a stand mixer and whisk. Start slowly and slowly turn the speed up.
The butter will turn to whipped cream and then after a couple of minutes will split and separate into clumps of butter which will slosh around in the buttermilk.
Pour everything onto a sieve lined with a muslin cloth, or through a jelly bag. Save the buttermilk for other recipes.
Once strained, give the butter a rinse with fresh cold water, then gather up in the cloth or bag and squeeze.
Break the butter into small clumps and repeat the rinsing and squeezing process twice more. It is important to make sure you have removed all the buttermilk as this will quickly turn rancid and spoilt the butter.
Roll or shape the fresh butter into pats or a log.
- Your homemade butter will last 3–5 days at room temperature, or for a week to 10 days in the fridge, or several months tightly wrapped in the freezer.
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.