Butter! Homemade
How to make butter in your own home, easy step by step instructions, from start to finish.
Ingredients
Method
- 600mls Double or Heavy cream
- 4g / ½tsp Salt
- Bowl of ice water for washing the butter
- Add the cream and the salt to your stand mixer bowl.
- For unsalted butter, simply omit the salt from the recipe.
- Using the whisk attachment, whisk on high speed until the cream becomes thick.
- Stop the machine, and scrape down the sides of the bowl, using a spatula, you may have to do these 3 or 4 times during the process.
- Strat the machine away again, on the same high speed.
- Whisk for a further 2 minutes, stop and scrape down the sides again.
- Set your machine away again on high speed.
- Once your cream starts to resemble scrambled eggs, slow the machine down.
- Watch closely for your butter to start separating from the liquid (buttermilk).
- Once your butter fat has formed inside the wire of the whisk and completely separated from the liquid, stop the machine, (this should have taken 6 to 8 minutes from the start).
- Rinse the butter (whilst still attached to the whisk) under the cold tap, to rinse away the bulk of the liquid buttermilk.
- Get a large bowl of clean cold water and add a jug of ice cubes.
- Wearing a pair of disposable latex gloves, pry the butter out of the whisk and into the ice water.
- Your butter will be floating in the water, gather it all together and press it into a block, dipping it in the water continuously.
- If you don’t wash off of the buttermilk your butter properly and thoroughly, it will become rancid after a day or two.
- Once you butter is clean, pat the block dry with kitchen paper.
- Wrap the butter in greaseproof paper, and store and use it, just the same as ordinary shop-bought butter.
- Storage, the butter will keep in your fridge for several weeks, it will also freeze, for several months.
- Enjoy.
Equipment & products used in my kitchen and videos
