Pour the heavy cream into the bowl of a stand mixer, or you can use a hand mixer if you don’t have a stand mixer.
Whip the Cream:
Start mixing on low speed, gradually increasing to medium-high. As you whip, the cream will go through various stages: first becoming whipped cream, then separating into butter and buttermilk.
Separate the Butter:
Continue mixing until you notice the cream separating into butter (solid chunks) and buttermilk (liquid). This process can take anywhere from 8-10 minutes, depending on the speed of your mixer.
Strain the Buttermilk:
Once the butter has formed, strain off the buttermilk using a fine mesh sieve or cheesecloth. You can save the buttermilk for baking or cooking if desired.
Wash the Butter:
To remove any remaining buttermilk, pour a small amount of cold water over the butter and knead it gently with a spatula or your hands. Repeat this step a few times until the water runs clear.
Season (Optional):
If you like, you can add a pinch of salt to taste and mix it in.
Store the Butter:
Transfer the homemade butter to a container and refrigerate. It will keep for about a week in the fridge.
Serving and Storage Tips:
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