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.
- Heavy cream 35% fat: 1 l
2
Pour the cream into the mixer bowl.
- Heavy cream 35% fat: 1 l
3
Start whipping the cream with a whisk on high speed.
- Heavy cream 35% fat: 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.
- Heavy cream 35% fat: 1 l
5
Continue whipping until the cream separates into fat and whey — this is buttermilk.
- Heavy cream 35% fat: 1 l
6
Gather all the oil into a lump and transfer it to a sieve.
- Heavy cream 35% fat: 1 l
7
Strain the whey and pour it into a clean container. It can be drunk or used for baking.
- Heavy cream 35% fat: 1 l
8
Wash the oil in cold water.
- Heavy cream 35% fat: 1 l
9
Shape the butter and wrap it in baking paper. Put it in the refrigerator.
- Heavy cream 35% fat: 1 l
10
Store homemade butter in the refrigerator. Serve with fresh bread.
- Heavy cream 35% fat: 1 l