Homemade butter


This is so simple to do, in fact is so simple many of us have done it my accident when trying to whip cream.

(I did have a chuckle I was in good company when Justine Schofield, the TV Chef who uses the Cuisine Companion accidently did it on her first Facebook Live for Tefal and the Cuisine Companion.)

So if you are accidentally find yourself whipping your cream too long, this recipe is for you! With the left over buttermilk, be sure to try my chocolate puddings.

 

Print Recipe
Homemade butter Yum
Course Staples
Prep Time 1 min
Cook Time 6 min
Passive Time 8 min
Servings
g
Ingredients
Course Staples
Prep Time 1 min
Cook Time 6 min
Passive Time 8 min
Servings
g
Ingredients
Instructions
  1. Insert whisk
  2. Add cream
  3. Speed 7 / 7 min / stopper maxi, stop earlier if butter and butter milk have separated
  4. Strain the buttermilk off, pressing as much out as possible. You can use either the steamer basket or a sieve. Set buttermilk aside for another dish or freeze.
  5. Change to crushing blade
  6. Return butter solids to bowl
  7. Add 1/3 the water
  8. Speed 7 / 15 sec / stopper maxi
  9. Strain off the water, pressing as much out as possible. Discard the water.
  10. Repeat steps 7 to 9 until strained water runs clear
  11. Store butter as desired.
Recipe Notes
  1. Butter should be washed to remove as much buttermilk as possible to reduce spoiling
  2.  I like using a butter bell to store my butter. It keeps its spreadable year round.
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