Homemade butter
10 servings
10 minutes
Homemade butter is a true classic of world cuisine, symbolizing simplicity and naturalness. Its preparation dates back to ancient times when cream was whipped by hand into rich, aromatic butter. It has a soft, delicate texture and a rich creamy flavor with subtle nutty notes. This butter perfectly complements fresh bread, baked dishes, and even desserts, adding an unmatched tenderness to them. Additionally, the process produces buttermilk—a healthy and refreshing drink also used in baking. Homemade butter is not just a product but a gastronomic tradition that unites generations of natural flavor enthusiasts.
1
Prepare the cream; it should be cold, so it's better to leave it in the refrigerator for a few hours or overnight.
- Cream 35%: 1 l
2
Pour the cream into the mixer bowl.
- Cream 35%: 1 l
3
Start whipping the cream with a whisk on high speed.
- Cream 35%: 1 l
4
In 2 minutes, the cream will be whipped, and it can be used for desserts in this form. To get butter, you need to continue whipping.
- Cream 35%: 1 l
5
Continue whipping until the cream separates into fat and whey — this is buttermilk.
- Cream 35%: 1 l
6
Gather all the oil into a lump and transfer it to a sieve.
- Cream 35%: 1 l
7
Strain the whey and pour it into a clean container. It can be drunk or used for baking.
- Cream 35%: 1 l
8
Wash the oil in cold water.
- Cream 35%: 1 l
9
Shape the butter and wrap it in baking paper. Put it in the refrigerator.
- Cream 35%: 1 l
10
Store homemade butter in the refrigerator. Serve with fresh bread.
- Cream 35%: 1 l