Butter

Preparation time : 25 minutes

This recipe makes for about 125g of butter.

Ingredients:

• 40 cl heavy cream, at least 35% fat. Better the quality of the heavy cream, better the butter will be. I bought it at an organic food store, the cream was very fat and tasty, this made me about 140g butter.
• Salt if you want to make salted butter, 2 good pinches of salt would be enough.
• you can flavor it with herbs, garlic, my test was just for salted butter.

Take the cream out of the fridge 30 minutes before mixing it on high speed until having a nice firm whipped cream, then let rest 5 minutes before resuming.

When the mixture begins to turn yellow, lower the speed until small yellow grains form and the buttermilk (whey) appears. Stop beating.

Pour the butter grains in a colander to drain, loosely.

Pour the butter grains in a large jar, loosely, add cold water and 2 or 3 ice cubes. Close the jar and shake vigorously for 2-3 minutes.

Drain well, I had a strainer lid for my jar, it was very easy. Repeat the rinse until the water runs clear. Knead for 5 minutes with a wooden spatula (not by hand, otherwise it starts to melt with the heat of your hands). It’s also a good time to add the salt and / or spices. Place into ramekins and refrigerate.

The butter is good for about 4-5 days if kept in the refrigerator, more if it’s salted butter.

My test:

My cream was tasty and fat, the butter grains appeared very quickly, the buttermilk took 5 more minutes to appear. Salted butter was tasty, I tested this morning on toast, it was perfect.

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