Easy Home Made Butter
Start with slightly salty over whipped double cream. Then keep whipping, for about another 3 minutes
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You’ll know when to stop whipping because it will look like scrambled eggs swimming in milk!
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Transfer into a sieve lined with a muslin face cloth or just a clean tea towel.
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Bunch it up and wring out the buttermilk.
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600ml of double cream will leave you with about 250ish ml of buttermilk to use for something else!
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Once you’ve squeezed out the liquid & air bubbles, you have butter! You can add herbs/other flavours
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Wrap in grease proof paper.
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Roll into a sausage & twist up the ends of the paper tightly.
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The butter will still be cool, but very soft - so chill to firm it up and store it.
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