The process of making homemade butter is so satisfying and magical, tastes absolutely divine and heaps better than store brought butter as well as fresh and made with just one ingredient. You simply whip cream until stiff peaks form then the butter separates from the buttermilk and you have both golden butter and buttermilk in just minutes. You can experiment with adding herbs and spices to your butter if you wish, chives, parsley, honey, baked garlic and chilli are all additions I use that taste delicious mixed into your homemade butter.
The process of making homemade butter is so satisfying and magical, tastes absolutely divine and heaps better than store brought butter as well as fresh and made with just one ingredient. You simply whip cream until stiff peaks form then the butter separates from the buttermilk and you have both golden butter and buttermilk in just minutes. You can experiment with adding herbs and spices to your butter if you wish, chives, parsley, honey, baked garlic and chilli are all additions I use that taste delicious mixed into your homemade butter.
Yields1 Serving Prep Time10 mins
2 cups (500ml) heavy cream 1 tsp Celtic Sea salt flakes chopped parsley to serve
11. Pour the cream into a kitchenmaid of electric mixer. Start at a slow speed and gradually increase speed until soft peaks form, then stiff peaks and finally the butter separates from the buttermilk. Keep a kitchen towel on hand in case of any splashes of buttermilk.
2. Place the butter under cold running water and with clean hands squeeze to remove any excess buttermilk. Pour the buttermilk into a jar using a sieve to trap any lumps of butter. Add any lumps of butter to your butter ball and squeeze again under cold running water to remove the buttermilk.
3. Form the butter into a rectangular log shape, wrap in some parchment paper and refrigerate. You can likewise place the jar of the buttermilk in the fridge for later use.
1. Pour the cream into a kitchenmaid of electric mixer. Start at a slow speed and gradually increase speed until soft peaks form, then stiff peaks and finally the butter separates from the buttermilk. Keep a kitchen towel on hand in case of any splashes of buttermilk.
2. Place the butter under cold running water and with clean hands squeeze to remove any excess buttermilk. Pour the buttermilk into a jar using a sieve to trap any lumps of butter. Add any lumps of butter to your butter ball and squeeze again under cold running water to remove the buttermilk.
3. Form the butter into a rectangular log shape, wrap in some parchment paper and refrigerate. You can likewise place the jar of the buttermilk in the fridge for later use.
Ingredients
Directions
1. Pour the cream into a kitchenmaid of electric mixer. Start at a slow speed and gradually increase speed until soft peaks form, then stiff peaks and finally the butter separates from the buttermilk. Keep a kitchen towel on hand in case of any splashes of buttermilk.
2. Place the butter under cold running water and with clean hands squeeze to remove any excess buttermilk. Pour the buttermilk into a jar using a sieve to trap any lumps of butter. Add any lumps of butter to your butter ball and squeeze again under cold running water to remove the buttermilk.
3. Form the butter into a rectangular log shape, wrap in some parchment paper and refrigerate. You can likewise place the jar of the buttermilk in the fridge for later use.