Homemade Butter
Real butter from scratch is easier to make than many people think, and the flavor is both clean and rich. This recipe for homemade butter shows how cream is whi…
Ingredienser
Instructions
Whip the cream for 10 to 15 minutes, until it separates into butter and buttermilk and becomes grainy.
Pour the mixture into a sieve and strain off the buttermilk. Squeeze out as much liquid as possible.
Transfer the butter to a bowl of ice cold water and wash it well to remove any remaining buttermilk.
Remove the butter from the water and dry it well.
Sprinkle over the salt and knead it into the butter.
Store the butter cold in an airtight container.
Nutrition per serving
Energi ca. 370 kcal
Protein 2.1 g
Fett 39.0 g
Karbohydrater 3.0 g
Fiber 0.0 g
Sukker 3.0 g
Salt 0.5 g
Tips & tricks
Save the buttermilk if it tastes fresh. It can be used in pancakes, waffles, scones or other baking where a little acidity gives better flavor and a softer texture.
Did you know?
When cream is whipped long enough, the emulsion breaks and separates into butter and buttermilk. Washing in ice cold water removes remaining buttermilk and helps the homemade butter keep longer. The process shows how easily an ingredient can change texture through mechanical mixing.
