Description
Learn how to make easy homemade butter using just double cream. This simple recipe gives you rich, creamy butter and fresh buttermilk that’s perfect for baking.
Ingredients
Units
Scale
- 3.6 cups (approximately) - 900 ml double cream
Optional Flavour Additions
- 2 cloves garlic, crushed
- 1 to 2 tbsp fresh herbs, finely chopped
- Pinch of salt, if desired
Instructions
- Pour 900 ml double cream into the bowl of a stand mixer or a large mixing bowl if using a hand mixer.
- Beat the 900 ml double cream on high speed.
- At first, it will become whipped cream, then slightly grainy.
- Keep mixing even when it looks overwhipped.
- After about 5 to 7 minutes, you’ll notice the sound of the mixer change as the butterfat separates from the liquid.
- Once the butter has fully separated into soft butter curds and buttermilk, place a fine sieve over a large bowl and strain the mixture. Reserve the buttermilk for baking.
- Transfer the butter curds into a bowl of very cold water.
- Using clean hands or a spatula, gently squeeze and fold the butter under the water to remove as much remaining buttermilk as possible.
- Drain the cloudy water and repeat with fresh cold water until it stays mostly clear. This extra step helps the butter stay fresh longer.
- Once the butter is well washed, gently squeeze out any remaining water.
- If you’d like flavoured butter, knead in 2 cloves of crushed garlic, 1 to 2 tbsp finely chopped fresh herbs, and a pinch of salt until evenly combined.
- Shape the butter into a log or block, wrap it tightly in baking paper or greaseproof paper, and refrigerate until firm.
- Spread on fresh bread, melt over vegetables, or use anywhere you’d normally use butter
Notes
Prepared, tried, and tested by Preshana
