Snack
Main
Method
- Place the double cream in a butter churn, jam jar or a stand mixer fitted with a mixing paddle, and churn until the butter and buttermilk separate.
- Strain off the buttermilk (save it for scones or pancakes), keeping the butterfat.
- Squeeze the butterfat in muslin to remove as much buttermilk as possible, then rinse it well in cold water.
- Squeeze and drain again, then leave it hanging to drip for at least an hour.
- Use butter hands (or a spatula/spoon) to squeeze out as much remaining moisture as possible.
- Add the salt or other flavourings, to taste.
Ingredients
- 500ml double cream
- Half a teaspoons of salt or other flavourings
Why not try?
Snack
Main
Wild Garlic Butter
Serves 4
45 minutes
