Butter 

How to make butter at home with Just one ingredient and in five minutes, resulting in a deliciously creamy homemade butter! Easier than you thing and much better!

Homemade butter is an absolute must for anyone interested in making more of their food from scratch. Unsalted butter uses just ONE ingredient and around 5 minutes to prepare. Yes, 5 minutes to prepare and you know exactly what are you eating. Plus, the process is way simpler then you may think if you’ve never tried it before – all you need is a stand mixer.

Looking for a 100% butter? Then I would suggest making it yourself at home. The better way to know what is inside!No additives or preservatives.

Also you would have the chance of customise or flavour your butter by adding herbs. Another great thing about making your own butter is controlling the amount of salt in it./

Ingredients

*Double heavy cream

*Salt

How to make butter

We will be using just ONE ingredient on this recipe(two if you want to make salted).

Place your cream in your stand mixer.  

Begin to blend (alternatively, use an electric whisker). The cream will go through 3 stages when turning into butter: whipped cream, stiff peaks, and finally butter.

1

3

2

4

5

You will know when it’s ready as the fat solids will have completely separated from the liquid into the buttery consistency. 

The left over liquid is buttermilk. 

Buttermilk is traditionally a by-product of butter-making-the liquid that is the left over after butter is churned from cream. It is now made commercially by adding a bacterial culture to skimmed milk. It has a slightly sour, acidic taste and is used for making scones and soda breads. It can also be used to replace milk for a healthier milkshake.

The next step is to remove all of the buttermilk from the butter. Buttermilk contains casein, which will cause your butter to spoil sooner, as it will putrefy when oxidized.

Luckily, removing the excess buttermilk is fairly easy as you can use water to help wash your butter, and it will not affect the butter at all but will wash away the buttermilk.

I first drain the buttermilk from the mixer bowl into another container, and then I fill a bowl with ice-cold water, place my butter in a sieve and submerge into the icy water. Using a spatula or your hands, press the butter to thoroughly rinse it.

 You can also do this under cold running tap water, pressing with a spatula. Or squeeze the butter inside cheesecloth, removing the extra liquid,

You will notice that the water will become milky so I usually repeat this process a couple of times, until the water is clear.

You could also have placed some of the ice water into the food processor with the butter after the initial drain, blending for another 30 seconds, then draining and pressing the liquid out of the butter. Any of these methods will work.

Once the butter is ready, then you can choose to stir in some salt or additional flavours, before popping it into a butter dish and leaving to chill in the fridge.