Quick and Easy Homemade Butter
Making homemade butter is quick, easy and fun. This simple recipe will have you making your own in minutes.
Servings 13 tablespoons
- 300 ml Double cream you can use as much or as little as you'd like
- A pinch of salt optional for if you want to make salted butter
- Iced water optional for if you want to prolong the life of the butter.
Whip the cream on high speed until you form butter (you’ll know this has happened as you’ll see quite a lot of liquid in the bottom of the bowl). Add salt if you wish to make salted butter.
Using a spatula or a wooden spoon keep mixing by hand to squeeze any excess buttermilk from the butter.
Remove the butter from the bowl a lump at a time and give it a quick squeeze with your hands, before setting aside.
If you want to prolong the life of the butter, dip it into a bowl of iced water to rinse of any leftover buttermilk. Pat dry with clean kitchen paper.
Form the butter into a lump (in whatever shape you fancy) and refrigerate until you want to use it.
300ml double cream will make approximately 200g butter and 100ml buttermilk.
If you would like to prolong the life of the butter, rinse it in iced water to wash off any excess buttermilk before refrigerating. Left unwashed, the butter will last up to five days in the fridge.
This recipe is adapted from the recipe I was taught at the River Cottage Cookery School.
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