Equipment
- Electric whisk or stand mixer (optional)
- Muslin cloth or clean, lint-free tea towel
Ingredients
- 600 ml cream produces approx. 250-300g butter
- Salt optional
- Iced water
Instructions
- Add cream to a mixing bowl, or the bowl of an electric mixer, and whisk until the solids and liquids separate. This can take from 10 – 30 minutes.
- Once separated, strain and add the butter to a muslin cloth or clean towel and squeeze to extract the excess buttermilk. Save this for another recipe.
- Return the butter to the mixing bowl and mix with approx. 125ml of iced water, until almost combined.
- Strain and squeeze the excess moisture through the cloth or towel.
- Repeat this process at least one more time, until the drained water is clear.
- At this point, optionally mix with a pinch of salt, portion, wrap and store. The butter will last for 3-4 days in the fridge, or can be frozen.
Notes
Use double or whipping cream. The volume of cream will produce around half that amount of butter.
Don’t discard the buttermilk, it’s great for recipes such as fried chicken, buttermilk chicken curry, pancakes, or buttermilk biscuits.
An electric mixer isn’t absolutely necessary, but it’s highly recommended.
Use the best quality cream you can afford. It will make a huge difference to the final results.
Tried this recipe?Let us know how it was!
