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Butter
Preparation info
- Makes roughly
500
g - Difficulty
Easy
Appears in
By Graham Garrett and Cat Black
Published 2015
It suddenly occurred to me that we use an amazing dairy and we make everything else ourselves, making butter is a simple process, why weren’t we making the butter too?
Ingredients
1 litre 10 g
Method
To make the butter
Using a food mixer, whisk the crème fraîche until stiff. Reduce the speed and continue to whisk until the it separates into solids and liquid. Strain off the liquid through a fine sieve, and store in the fridge for later use as buttermilk.
Rinse the butter in a bowl of cold water, then squeeze as