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@ Jen
2024-10-14 09:15:50Chef's notes
Some say beat the cream as hard as you can but I find I have much better success when I take my time. So take it easy and be patient and that magic butter moment will arrive.
Details
- 🍳 Cook time: 15 min
- 🍽️ Servings: Approx 250g butter
Ingredients
- Pure fresh cream
- Salt
Directions
- Keep cream in the fridge until ready to start.
- Pour cream into a bowl.
- Beat with hand mixer or kitchen betchtop mixer with the balloon whisk.
- Maintain a medium power level in the mixer throughout. Note that it can get messy with lots of splatter and you might like to have a tea towel over the operation to limit clean up.
- After 5 min the cream will be whipped this is a great sign! Keep going.
- After 10 -15 min you’ll see the cream start to separate into solids and buttermilk.
- Keep whisking until you see the bright yellow butter solids start to clump together in the mixer.
- Pour off the buttermilk and save for later (bonus side product that makes the best pancakes and is actually really great in scrabbled eggs)
- Rinse in butter solid with cold water to remove all the buttermilk. This is an important step and the buttermilk increases the rate of spoil.
- Mix in salt and shape the butter into a block.
- Wrap and store in the fridge.