Homemade butter
Course
Staples
Servings
Prep Time
250
g
1
min
Cook Time
Passive Time
6
min
15
min
Servings
Prep Time
250
g
1
min
Cook Time
Passive Time
6
min
15
min
Ingredients
600
6
pure cream
1200
g
water, chilled
Instructions
Insert whisk
Add cream
Speed 7 / 7 min / stopper max¹
Strain the buttermilk off, pressing as much out as possible.² ³
Remove whisk
Insert crushing blade
Return butter solids to bowl
Add 1/3 the water
Speed 7 / 15 sec / stopper max
Strain off the water, pressing as much out as possible
Discard the water
Repeat steps 8 to 11 until strained water runs clear⁴
Store butter as desired⁵
Recipe Notes
Stop earlier if butter and butter milk have separated
You can use either the steamer basket or a sieve
Set buttermilk aside for another dish or it may be frozen
Butter should be washed thoroughly, to remove as much buttermilk as possible
I like using a butter bell to store my butter. It keeps it spreadable year round.