• Chef’s notes
• Details
• Ingredients
• Directions

§Chef’s notes

Some say beat the cream as hard as you can but I find I have much better success when I take my time. So take it easy and be patient and that magic butter moment will arrive.

§Details

• 🍳 Cook time: 15 min
• 🍽️ Servings: Approx 250g butter

§Ingredients

• Pure fresh cream
• Salt

§Directions

1. Keep cream in the fridge until ready to start.
2. Pour cream into a bowl.
3. Beat with hand mixer or kitchen betchtop mixer with the balloon whisk.
4. Maintain a medium power level in the mixer throughout. Note that it can get messy with lots of splatter and you might like to have a tea towel over the operation to limit clean up.
5. After 5 min the cream will be whipped this is a great sign! Keep going.
6. After 10 -15 min you’ll see the cream start to separate into solids and buttermilk.
7. Keep whisking until you see the bright yellow butter solids start to clump together in the mixer.
8. Pour off the buttermilk and save for later (bonus side product that makes the best pancakes and is actually really great in scrabbled eggs)
9. Rinse in butter solid with cold water to remove all the buttermilk. This is an important step and the buttermilk increases the rate of spoil.
10. Mix in salt and shape the butter into a block.
11. Wrap and store in the fridge.