It’s easier than you think to make butter at home. All you need is double cream, a stand mixer and a ton of patience. Optional ear defenders if your mixer is as loud as mine.
You put the cream in the bowl of the stand mixer, use the whisk attachment and turn it to medium. Then you stand there for 15 to 20 minutes going steadily deaf from the noise of the stand mixer (or is that just me?).
First you’ll get whipped cream, and if you are anything like me you’ll take a spoonful to eat because just what even is impulse control.
Then the mixture splits and you’ll think it’s all gone wrong…but don’t panic!
Towards the end you’ll notice the butter separating from the buttermilk. If you have one, using a mixer bowl guard is a good idea now. I do not own one, so I got covered in buttermilk. Awesome.
Once you can see the butter formed in the bowl stop mixing. Drain the buttermilk (if you are more proactive than I you could store it for baking, I did not but then I’m badly crap at forward planning) and put the butter in very cold water. It’s ok to utter a few expletives if your fingers get cold. Keep changing the very cold water until it is clear and then wrap the butter in cling film to store it.
I had to test the butter so I used it on crackers. As you can see arranged artfully on a bee plate to make it look somewhat charming.
(Note: you can also make butter by putting in a jar and shaking it vigorously. But who the heck has the time or arm strength for that.)
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