Butter
Making your own butter is so rewarding, and you get to control the salt level.
Makes enough for: 216 g
Ingredients
- Sour cream
- Fresh cream
- Flaked salt to season
Method
- Weigh the sour cream and place it into a stand mixer bowl
- Add equal weight of fresh cream
- Using a baloon whisk, whisk the cream until butter forms into a clump
- Place muslin into a strainer, and strain the buttermilk from the butter
- Squeeze the butter in the muslin to get rid of all the buttermilk
- Run the butter under cold water
- Squeeze again to get rid of all the liquid
- Leave to cool before adding the salt
- Shape using baking or wax paper and store in the fridge
Notes
You can use an entire tub of fresh cream if you do not want to waste any, or less if you have that to hand.