Homemade butter | Recipe of the week
In a world of plastic food with added preservatives, I like to know what goes into what I cook enabling the restaurant to cater for different dietary needs. One of the finest dairy farms in our area is Northney Farm, Hayling Island who make fantastic ice cream.
I buy double cream from them that is really thick and rich in flavour with nothing added for my own ice cream. I also make butter from this beautiful cream and I thought I’d give you the simplest recipe to make your own.
Ingredients
500ml double cream
Method
Advertisement
Hide AdAdvertisement
Hide Ad1. Whisk the cream with an electric whisk in a large bowl until it starts to thicken.
2. Keep whisking and soon after the cream thickens it will split into butter and butter milk
3. When this happens stop the whisk and pour the buttermilk into a bowl and keep to make pancakes.
4. You will be left with butter in the bowl which will still have some butter milk in it. This needs to be removed as it will taint the flavour of the butter and make it spoil.
Advertisement
Hide AdAdvertisement
Hide Ad5. Fill a large bowl with cold water and ice and add the butter. Gently squeeze together and you will see the water turn cloudy. This is the residual butter milk coming out. Repeat this process until the waters clear.
6. Pat the butter together. At this stage you can add a good pinch of salt to help preserve the butter or leave unsalted. Wrap in greaseproof paper and store in the fridge. Unsalted will only last a few days so any extra you can freeze.