Fresh Homemade butter

Information

Prep: 20 mins | Serves: Many! | Gluten free

Ingredients list

• Thickened cream
• Salt

Method

• Start by pouring some cream into a mixing bowl
• Whip the cream using a stand mixer until the fat separates from the whey.
• Stop when your butter turns bright yellow and has separated from the water in the cream. You have to be patient!
• Rinse the butter well (twice) under ice cold water, and then shape your butter however you like.
• Wrap the butter in wax paper to store in the fridge.

Notes

• You can flavour your butter with whatever you like; I’ve used pesto, olives and spices
• I recommend using a stand mixer when making your butter as hand-mixing can be tiring.
• You can make this recipe in advance and freeze it.