Homemade butter
Rich and real
For centuries past butter has held a revered place in the kitchen, standing above most ingredients as the heart of flavour, warmth and comfort. Made simply from churned cream, it enriches everyday meals and transforms the simplest dishes into something extraordinary. From spreading on fresh bread to crafting golden pastries and silky sauces, butter remains the soul of comfort food and haute cuisine…the timeless standard of taste. Try my homemade butter recipe for yourself.
HOMEMADE BUTTER
1 l thick, organic cream (closest to 40% fat content you can find)
10g sea salt
Whip the cream in a stand up mixer fitted with a whisk or a food processor on a medium speed.
Decrease the speed gradually. Initially whipped cream will form. Then it will break down into clumps of yellowish fat separated from the white buttermilk. This should take about 8-10 minutes.
When the butterfat has separated from the buttermilk, strain the butter from the milk with a cloth or sieve.
Add the butter to ice water and “wash” until the water is clear and not milky anymore.
Add the salt and mix into the butter.
Reserve the buttermilk for scones or flapjacks.