Recipes / Homemade butter
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THE pazapah RECIPE NOTEBOOK MADE FOR SHARING
Homemade butter
Cream whipped into homemade butter, ready for a generous slice of bread.
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Ingredients
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0 of 6 ingredients ticked
Step 1
Pour the cream into a bowl, a mixer bowl or a tightly sealed shaker.
Step 2
Whisk or shake for about 15 minutes, until small grains of butter separate from the liquid buttermilk.
Step 3
Once the cream is whipped, keep going: its volume will gradually decrease.
Step 4
Continue until the butter has clearly separated from the buttermilk.
Step 5
Strain through a clean tea towel and squeeze out as much buttermilk as possible.
Step 6
Save the buttermilk to replace milk or water in brioche and bread recipes.
Step 7
It also works in crêpe and waffle batter, for soaking pulses or in meat marinades.
Step 8
Rinse the butter in a bowl of ice-cold water to remove the remaining buttermilk.
Step 9
Add flaky salt if you like.
Step 10
Shape the butter and keep refrigerated.
Time to share!
Based on the listed ingredients; possible traces are not included. Check product labels. The absence of an icon does not mean a recipe is allergen-free.
