Makes approximately 250g of homemade butter and 1 cup of buttermilk
If you’re a bit short on butter but have plenty of cream, no worries! This homemade butter is easier than you think!
Some might think that butter is difficult and takes ages to make. But it’s actually the complete opposite! This takes no longer than 10 minutes to make and tastes better than anything you’ll buy from the supermarket. Oh, and you get a bonus 1 cup of buttermilk too!
This is delicious on freshly baked bread or melted on a cob of corn! Even better, the buttermilk can be used to make some delicious recipes such as our fluffy pancakes!
- 600ml thickened cream
- 1/4 tsp salt
- In a bowl of a stand mixer with the whisk attachment, pour in the cream and salt and whisk on medium speed for 5-10 minutes or until you see the buttermilk separate from the butterfat.
- Place a sieve and muslin cloth or chuck cloth over a large jug and pour buttermilk and butterfat mixture out into it. Squeeze out as much buttermilk as possible and then rinse the butter under a cold tap until the water runs clear. Wrap up tightly in baking paper or store in an airtight container in the fridge for up to 3 weeks. Easy peezy!
- Turning it into spreadable butter: Place your homemade butter into a food processor and pour in about 2-3 tablespoons of vegetable oil and pulse until all incorporated. Store in an airtight container for up to 3 weeks in the fridge.