HOMEMADE BUTTER
Making homemade butter is such an effective way to control the quality of ingredients. By choosing fresh, high-quality cream, you can ensure that your butter is made without any artificial additives or preservatives. This can lead to a richer flavour and a product that aligns with personal dietary preferences.
Economically, making butter at home can be cost-effective, especially for those who frequently use it in cooking and baking. The ability to make larger batches can help reduce waste and ensure that there’s always butter on hand.
Plus I love satisfaction of producing your own food is invaluable. Homemade butter is not just a spread; it embodies a sense of accomplishment and can be a delightful addition to various dishes, enhancing meals with a touch of personal flair.
My recipe asks for a stand mixer but you can absolutely do it with a whisk and bowl (takes a bit of time), or shaking a jar full of cream (also takes a bit of time).
Want to know how to use that wonderful buttermilk, well click through to check out my buttermilk pancake recipe here.
HOMEMADE BUTTER
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HOMEMADE BUTTER 〰️
600ml thickened cream
Sea salt flakes
Start by placing all the thickened cream into a stand mixer with a whisk attachment. Turn on to the highest setting and whisk for 8 - 9 minutes. Have a mixing guard or large tea towel to cover the stand mixer because around 6 minute mark, the butter and buttermilk will seperate and the buttermilk will go everywhere, so make sure you have the bowl covered. You’ll know its done when the liquid and butter has separated completely and the butter is stuck in the whisk spinning around.
Using your fingers, pull the butter out from the whisk and place into a bowl. Once all the butter has been removed, strain the buttermilk through a sieve to catch any last pieces. Gather all the butter together into a ball and over the top of the sieve with the bowl of buttermilk underneath, squeeze out as much liquid as you can. Pop butter in bowl and pop in fridge to cool down and place buttermilk in container and will keep in the fridge for a week.
Prep a large bowl with ice cold water and bring out the butter. Wash the butter in the water, squeezing out any liquid as you do. You want the water to be running clear from the butter as this will help it last longer. Repeat process until your happy with it. Pop butter in freezer for 5 minutes.
Whilst butter chills grab the sea salt flakest and some baking paper. Spread baking paper out. Take the butter from the freezer and place it on the baking paper. Using a small bench scraper push down the butter so its thick but flat. Crunch up sea salt flakes all over it until the butter is covered (skip this if you don’t want salted butter). Using the bench scraper fold the butter over itself over and over until all incorporated. Make a long rectangle and then using the baking paper, shape it cleanly, and wrap it up.
Place butter into fridge and if you’ve removed the water correctly it’ll last 3 months, but keep an eye on it, any mould will show and that will tell you its gone off.