Because there is no easier recipe for something which we so often buy. I have been saying that I make our own butter but i think I never wrote how? It has been quite a while since we used butter from the shop on our sandwiches... I still buy it for cooking and baking but to eat it with bread - I make it. It takes only about 5-10 minutes and it requires only one ingredient! Easy!
Ingredient:
double cream
[in the UK it has 48% of fat, but I also used Polish cream which had 36% and butter was still good. The only difference is - the most fatty cream the less buttermilk you will get after whipping it]
I use 600ml pot. Cream needs to be fresh and sweet.
Pour cream into the food processor and whip it for about 5-10 minutes. You will most likely get to this stage:
where butter is already separated from buttermilk. Now only squeeze the excess of buttermilk [you can do it under cold running water, but I just roughly squeeze it over the sink] and THAT IS IT! Butter s done.
I do it once a week, before I make my tea for breakfast.
Keep it up to one week in the fridge.
I do not like any salt in my butter, because everything now has plenty of salt, but it can be added.
Ingredient:
double cream
[in the UK it has 48% of fat, but I also used Polish cream which had 36% and butter was still good. The only difference is - the most fatty cream the less buttermilk you will get after whipping it]
I use 600ml pot. Cream needs to be fresh and sweet.
Pour cream into the food processor and whip it for about 5-10 minutes. You will most likely get to this stage:
where butter is already separated from buttermilk. Now only squeeze the excess of buttermilk [you can do it under cold running water, but I just roughly squeeze it over the sink] and THAT IS IT! Butter s done.
I do it once a week, before I make my tea for breakfast.
Keep it up to one week in the fridge.
I do not like any salt in my butter, because everything now has plenty of salt, but it can be added.
Comments
Post a Comment