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Butter
Appears in
Published 2012
Maybe it’s me, but I find homemade butter much tastier than butter from a store. It’s just … creamier. It could also be that I find it tastier because I’ve made it myself. Oh, whatever. It’s good! And fun and quick to make.
You know what’s also good? To mix it with flaky Maldon sea salt or very fine salt and little lavender flowers. Spread it thickly on warm toast and eat with a soft-boiled egg.
- Beat 4½ cups (1 l) cream for a long time, with a mixer, until it looks like scrambled eggs.
- Pour the cream into a clean dish towel that you’ve placed over a strainer. Collect the whey (the liquid) in a bowl; you can use it to make soda bread. Wring the butter as much as possible.
- knead it in a bowl of ice water, changing the water 2 or 3 times, until the water remains clear. This step is important because if there’s any whey left, the butter can quickly turn rancid.
- soak two wooden spatulas in another bowl of cold water. Use them to shape the butter into a nice bar. Wrap your butter in parchment paper and store in the fridge. It will remain fresh for at least 2 weeks! This recipe will yield about ¾ cup (300 g) butter.
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