Easy Homemade Butter Recipe
How to Churn Fresh, Delicious Butter at Home
Servings: 20 15g
Calories: 100kcal
Cost: £2.50
Equipment
- 1 electric whisk or stand mixer with whisk attachment
- 1 large bowl
- 1 spatula
- 1 clean tea towel
- 1 set of butter paddles optional
Ingredients
- 600 ml double cream chilled
- 1/4 tsp sea salt optional
Instructions
- Pour the double cream into your bowl
- Beat the cream on medium speed. First, you'll notice it turning into whipped cream, then it will start to turn yellow and resemble scrambled eggs. Continue mixing until cream separates into clumps of butter and buttermilk. The last stage can get messy, I cover my bowl and mixer with a clean tea towel.
- pour off the buttermilk. Save the buttermilk for cooking and baking, it's great in pancakes!
- Pour in some cold water and gently press or knead the butter with a spatula to wash away any remaining buttermilk. Drain the water. Repeat this rinse process until the water runs clear. This step is key to ensuring your butter lasts longer.
- If you prefer salted butter, sprinkle in about 1/4 teaspoon of sea salt and mix it evenly into the butter.
- Use butter paddles or your spatula to shape the butter- I shape mine into a rectangle. Wrap tightly in baking paper or store in a butter dish. Keep in the fridge for 2–3 weeks, or wrap tightly and freeze for longer storage.
Video
Notes
Nutritional value is based on the ingredients I used and are for example purposes only.
The amount of butter and buttermilk produced will vary with each brand.
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