Butter
Ingredients
400ml pure cream (preferably organic)
1 tsp salt flakes (optional)
Method
To make butter by hand, place cream in a large jar with a tight fitting lid and shake until the butter forms and the buttermilk separates. This can take 15 to 20 minutes of vigorous shaking!
If using a mixer, use the whisk attachment. Set to medium speed and whisk until the butter separates from the butter milk. It will take about 5 to 10 minutes. The butter will be very solid towards the end.
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Once you have the butter (using either method) pour off the butter ilk using a mesh sieve over a bowl. The butter milk can be used in baking, such as cakes or pancakes.
Fill a bowl with very cold water and add the butter to it. Gently fold it a few times under the water so that any remaining buttermilk is washed out – you will see the water turn cloudy. Change the water a couple of times until it is no longer cloudy.
You now have unsalted butter. If you would like to add salt, flatten your butter lump slightly and sprinkle with salt flakes. Fold the butter over itself a few times to ensure the salt is mixed through.
Shape your butter into a log or rectangle, wrap in baking paper and store in the fridge.
