HOMEMADE BUTTER

published on 13 August, 2026 at 15:43
INGREDIENTS (for a block of about 400g)
1l fresh cream
 
METHOD
1. Chill the cream well in the refrigerator and, if possible, chill the bowl as well.
2. Pour the cold cream into the bowl.
3. Start whipping with an electric whisk at medium-high speed.
4. Continue whipping until the cream becomes firm.
5. Do not stop and keep mixing: the cream will start to separate.
6. Continue whipping until the fat separates from the liquid.
7. Once the butter has formed, stop mixing.
8. Strain the mixture through a sieve to separate the butter from the buttermilk.
9. Take the butter with your hands and squeeze it firmly to remove any remaining liquid.
10. Rinse the butter in cold water, squeezing it several times, then shape it and place it in the fridge to firm up. It is then ready to use.
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