I was looking at our old receipts from the supermarket while fixing our budget and realised that between my husband and myself we consume one cup of butter each a week. This statistic spurred two life changing events;
1. I joined the gym
2. (counterintuitivly to point 1) I decided to start making my own butter.
Home made butter is one of those things that sounds impressive but is very easy to make and is also ridiculously creamy and delectable when melted on fresh hot cross buns.
Make sure your cream is very fresh, at room temperature and doesn’t contain any gelatine or thickening agents. The shelf life of home-made butter is much shorter than store bought but it can be frozen for a few months if you are making a big batch.
300ml Fresh cream
2 tsp salt
1. Pour cream into a mixing bowl* of a stand mixer and beat with a whisk attachment on high until the fat has completely separated from the liquid. This liquid is the butter milk and the fat is your butter. Now that you have separated the cream its now time to cleanse the butter.
2. Pour the butter milk into a cup and refrigerate immediately. The fresh butter milk will not keep for more than 2 days so you may need to make some pancakes, stat!
3. Place the butter into a cheese cloth and lightly squeeze to remove excess moisture.
4. Drop a few ice cubes and 1/4 cup of chilled water into the butter and with a flat silicon spatula mix through the butter. The ice will keep the butter cold and thick. The water will wash any excess butter milk from the fat to improve the butters shelf life and consistency. Holding the bowl on an angle, use the spatula to push the butter against the sides, pushing the excess moisture out of the butter. Put the butter back in the cheese cloth and squeeze out the moisture.
5. Congratulations, you now have fresh creamy butter. If you like salted butter, add some salt to taste or be creative and add fresh spices and herbs. My favourite combination in icing sugar and cinnamon for spreading on fruit toast in the morning.
*If the bowl has a splash guard, now is the time to use it.