Homemade Butter
Place the heavy cream in a bowl and whip for 2 to 4 minutes. As soon as it turns into whipped cream, keep whipping for another 2 to 4 minutes.When the buttermilk starts to form, reduce the power to prevent it from splashing, whip for another 2 to 4 minutes.In another bowl place a sieve and separate the buttermilk from the butter.You can store the buttermilk in the fridge for other recipes.Add a glass of cold water to the butter and mash well with a fork to remove the rest of buttermilk, drain the water.Repeat the cold water step until the butter water runs clear (we used 3 glasses in total).Set aside until it reaches room temperature.Add salt or seasoning to taste, mix well.Transfer to a butter dish or to any other container of your choice.Cover in plastic wrap and take it to the fridge to gain some consistency.Serve.
Ingredientes
- 600g of Heavy Cream
- ½ Level Teaspoon of Salt
Modo de Fazer
Place the heavy cream in a bowl and whip for 2 to 4 minutes. As soon as it turns into whipped cream, keep whipping for another 2 to 4 minutes.
When the buttermilk starts to form, reduce the power to prevent it from splashing, whip for another 2 to 4 minutes.
In another bowl place a sieve and separate the buttermilk from the butter.
You can store the buttermilk in the fridge for other recipes.
Add a glass of cold water to the butter and mash well with a fork to remove the rest of buttermilk, drain the water.
Repeat the cold water step until the butter water runs clear (we used 3 glasses in total).
Set aside until it reaches room temperature.
Add salt or seasoning to taste, mix well.
Transfer to a butter dish or to any other container of your choice.
Cover in plastic wrap and take it to the fridge to gain some consistency.
Serve.
