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Introduction
Making butter at home is a simple, fun activity that is perfect for those who want to reduce the use of industrial products. With just one ingredient, you can obtain fresh and genuine butter, ideal for desserts, savory dishes or simply spread on a slice of bread. In addition, making butter at home is a great choice for saving money and having total control over the quality of food.
Ingredients
Fresh liquid cream (minimum 35% fat): 500 ml
Instructions
Preparing the cream
Pour the fresh cream into a large bowl or into the bowl of a stand mixer. If you use an electric whisk, make sure you have a deep container to avoid splashes.
Whipping the cream
Start whipping the cream at medium speed. After a few minutes, you will see that the cream will start to transform into a solid consistency (like whipped cream).
Separating the butter
Continue whipping the cream: you will see that the whey will start to separate from the fat. At this point, the butter will start to form. This process takes about 8-10 minutes.
Collecting the Butter
Once the whey has completely separated, collect the butter in a clean cloth or cheesecloth and squeeze out the excess liquid. Save the whey; it is great for other recipes, such as bread or smoothies.
Washing the Butter
Rinse the butter under cold running water, working it with your hands, to remove any residual whey. This step helps prolong its shelf life.
Shaping the Butter
Shape it into the desired shape, using a mold or simply shaping it by hand. You can add a pinch of salt at this point, if desired.
Serving and Storing Tips
Serving: Use the homemade butter to enrich bread, toast, steamed vegetables or as a base for homemade desserts.
Storing: Place the butter in an airtight container and store in the refrigerator. It will last about 1 week. You can also freeze it for longer periods, up to 3 months.
Variations
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