Homemade Butter
Making your own butter at home is not only rather therapeutic, but also incredibly easy. I find this method, using a blender, to be foolproof. There are lots of versions of this recipe online, so I can’t claim credit for it. But, the end results are so good that I definitely want to share it with as many people as possible. I like to take some of the butter I make this way and create “compound” butters by mixing it with fresh chopped herbs, spices (like smoked paprika) or plenty of minced garlic. These are great to serve with seafood, steaks or to melt on top of vegetables.
Watch Simon make his Homemade Butter recipe.
Homemade Butter Recipe
Makes approximately 6 sticks
Ingredients
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4 Cups Heavy Cream
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2 Cups Iced Water
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1 Tsp Salt (optional – leave out if you want to make unsalted butter)
Instructions
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Place the heavy cream in a blender and whisk on a low setting until the cream separates into solids and buttermilk. This may take a few minutes depending on the temperature of your cream.
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Strain off the buttermilk and reserve. You can use this in baking or, as I like to do, to soak chicken before frying it.
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Add one cup of iced water to the butter solids and pulse a few times. This will help to remove any remaining buttermilk, which could sour if you leave it in the butter.
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Strain off the liquid produced after pulsing and discard.
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Repeat this process three times.
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Add the salt and pulse twice to spread it through the butter.
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Place the remaining butter milk solids in a colander lined with cheese cloth.
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Wrap the butter and squeeze gently to remain any last drops of liquid.
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Remove the cheesecloth and wrap the butter in plastic wrap.
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Form to a block and place in the fridge to chill and set.