Homemade Butter
🌿 Hello, lovely bakers and welcome back to my kitchen!
✨ I remember when I first made butter, and wondered why it wasn’t the first thing I ever learned to make! This recipe is so incredibly simple - and delicious - you could eat it right off the spoon!
🧈 Homemade butter
600g double cream
1 tbsp Maldon sea salt flakes
👩🍳 Assemble
Pour your double cream into your stand mixer bowl, fitted with whisk attachment. If you have a splash guard, I encourage you to use it for this recipe, as it can be a bit of a splash zone!
Increase your mixer to it’s highest setting, and your cream will go from a whipped cream to a separation stage. You’ll hear this part, as this is where the butter separates from the buttermilk, the butter will collect inside the whisk and the buttermilk splash around in the bottom of the bowl.
Strain the buttermilk into a bowl, you can make a lot of yummy goodies with this, including cheese scones!
Fill a bowl 3/4 of the way up with water and add a few ice cubes. Now add your butter and squeeze it, bit by bit, until the squeezed liquid runs clear instead of white, you can and should change the ice water a few times as needed until it runs clear.
Wrap the butter in some muslin or two layers of paper towels and squeeze to remove any additional moisture. Flatten the butter into a disc between two sheets of parchment paper, then fold back into a ball and repeat, until the paper towels aren't picking up any moisture.
Place the butter back in the mixer bowl and beat on medium with the paddle attachment. Add your salt or any desired herbs to taste and beat again to combine.
Wrap your butter well in an airtight container, or some parchment paper and chill.
