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Fresh cream: Butter is made from fresh cream from cow’s milk. We use liquid cream and heavy cream, but not light cream. It must contain at least 30% fat. Indeed, the richer the cream, the easier the butter is to prepare. Note that the cream must rest in the refrigerator for at least 24 hours before preparing this butter recipe.
Salt: For those who wish to make semi-salted or salted butter, you can add fleur de sel. Thus, for semi-salted butter, add 0.5 to 3 g of salt per 100 g of butter. Beyond 3 g of salt, you then obtain salted butter.
Herbs: For the more gourmet, you can quite easily accommodate your butter recipe with aromatic herbs, spices, garlic, shallots, fruit zest, etc
Necessary equipment
To make your homemade butter a success, you will not need a lot of equipment. The essentials are surely in your kitchen. To begin, equip yourself with the following utensils:
A bowl and a blender arm (or a food processor),
A clean tea towel or a vegetable milk filter (gauze, cheesecloth, etc.)
A ceramic or glass container of the desired shape.
The homemade butter recipe
Butter recipe
Preparation time: 20 minutes
Ingredients for 150 g of homemade butter
30 cl of liquid cream (minimum 30% fat)
20 cl of thick cream (minimum 30% fat)
Fleur de sel (according to your tastes and desires)
Herbs (optional)
Very cold water
Preparation
Step 1 – Separate the fat from the buttermilk
To begin, pour the two types of crème fraîche into the blender bowl.
Then whip the cream for at least 10 minutes at high speed, to separate the elements constituting the cream.
You should then observe a white liquid that separates from the fat. Indeed, the fat that makes up the butter will gradually separate from the liquid called buttermilk (or whey).
Continue to whisk for another 2 minutes, to separate the material well.
Finally, empty the buttermilk (liquid).
Butter recipe
image credit: Niccooks / KrogerStep 2 – Filter
Then pour everything into a strainer covered with sterile gauze (or a fine sieve).
Then run very cold water over the butter, to remove as much buttermilk as possible.
Then let it drain.
Then wrap the butter in gauze or a clean cloth.
Then squeeze it by compressing it to remove as much water as possible.
Butter recipe
image credit: Niccooks / Depositphotos
Step 3 – Add the salt or herbs
Then add the salt or herbs, if desired.
Then stir to incorporate them well into the butter.
Step 4 – Shape the butter
Place your butter in a ceramic or glass container to give it the desired shape.
Or wrap your lump of butter (in washable and reusable cling film, for example)
Then let it rest in the refrigerator for 1 day, so that it hardens.
Your butter is then ready to be consumed.
How do I store my homemade butter?
Homemade butter conti
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