Homemade butter
Ingredients
600ml Double cream (this will yield approximately 300g butter and 300ml buttermilk)
ΒΌ tsp sea salt
Equipment
Free standing mixer with whisk attachment
Sieve
Muslin
Instructions
- Place the double cream in an electric mixer with a whisk attachment. Start on a slow speed and gradually bring the whisk up to a medium speed. Initially the double cream will simply thicken but after 5 mins approx the double cream will begin to break down separating into butterfat (the solid fat) and buttermilk (the liquid).
- Once the double cream has separated switch off the mixer.
- Place a sieve with muslin cloth over a medium bowl. Pour the butterfat and buttermilk mixture into the muslin, allow the buttermilk to drain into the bowl.
- Wring out the muslin into the bowl to make sure all the excess buttermilk has been drained.
- In a clean bowl add the sea salt or alternative flavourings to the butterfat and combine well with a spoon or spatula.
- Your butter is ready to use or place in the fridge.
Notes:
You can also make butter with an electric hand whisk, the process would take a little longer 15 minutes approx.
You can use any amount of cream to make butter. You will yield half the original weight of double cream as butter. Do make sure the volume of double cream is appropriate for your equipment e.g. do not attempt any more than 250ml with a hand-held electric whisk or less than 600ml in a free standing mixer.
Flavour Variations:
Making your own butter allows you to add any flavouring, so you can get creative. Here are some ideas:
Herbed butter: 6 tbsp finely chopped parsley
Malt butter: 3 tbsp malt extract
Lemon butter: 3 tbsp lemon juice and 3 tsp lemon zest