Butter
Butter
5–10 min whisk
Ingredients
double cream 600ml
Recipe
1. Take the cream out of the fridge 30-60 minutes before starting. Room temp is key, cold cream takes much longer and won’t break as cleanly.
2. Pour into a stand mixer and whisk on high for 5-10 minutes. It goes through stages: whipped cream, stiff peaks, then it breaks. You’ll see the butter form suddenly. Stop there.
3. Sieve the buttermilk off into a jug and set aside.
600ml of cream gives you roughly 200ml of buttermilk. Worth keeping, good for marinating chicken or making pancakes.
4. Put the butter in a bowl of icy water and work it with your hands, pressing out as much buttermilk as you can. Change the water and repeat until it runs clear. Any leftover buttermilk will make the butter go off faster.
5. Lift it out and pat dry. Add flaky salt, herbs or garlic if you want, or leave it plain. Press into a container and refrigerate.
