Homemade butter, like most homemade food, is simply better than any you can purchase in a store. For a start, it has a fresher, cleaner flavour, and you can control what goes in your butter.
It is so fun and easy to make, you only require a few tools and as an added bonus, there is minimum waste because the by product is buttermilk, so why not have a go?
Butter and Buttermilk – recipe by ChampagneTwist.com
- Kitchen grade muslin cloth
- Large sieve
- Large bowl
- Medium bowl
- Wooden spoon
- Electric hand or stand mixer (you can use a hand whisk if you prefer)
- l litre double cream
- Pour the cream into a large bowl of a food mixer and whisk on medium speed for about 4 minutes until thickened.
- Increase the mixer speed to high and continue to whist until the cream separates into curds (solids) and whey (liquid). This will take about 5 more minutes.
- Place a sieve, lined with muslin over a large bowl.
- Pour the contents of the food mixer bowl into the lined sieve.
- After about 1 minute, gather up the corners of the muslin over the curds and twist so that you can squeeze out as much of the whey as possible.
- Set the whey aside – this is now otherwise known as buttermilk.
- In medium bowl half filled with chilled water, add the solids and stir fairly vigorously with a wooden spoon. This action ‘washes’ the curds in order to help remove as much of the remaining whey/buttermilk as possible.
- Place the curds back into the muslin, gathering up the corners and then squeeze as much whey out as possible. You now have butter.
Shape and wrap the butter in greaseproof paper and store and use as you would shop purchased butter. I ended up with over a pound of butter and 2 cups of buttermilk, which can be used in all sorts of recipes, including scones, bread and soups.
You can flavour your butter with salt, herbs, pepper, spices, even alcohol to make say brandy butter. Making your own butter can open up a wide range of culinary avenues. All you need to do is experiment and have fun.