Homemade butter
On Cookidoo I found two recipes for butter made from fresh cream. You get buttermilk as a by-product and that's what you need as an ingredient for all kinds of goodies in the home bakery.
The butter stays in the fridge for at least three weeks to a month. The resulting buttermilk is created by separating (churning) the butter from the (acidified) cream. You can freeze it if you are not going to use it within a week.
Ingredients
600g pure cream
500g chilled water
Preparation
- 1. Insert butterfly whisk. Place the pure cream into the mixing bowl. Beat 1-3 min/speed 4, or until solids and liquids have separated. Remove butterfly whisk.
- 2. Use the simmering basket to strain liquids from solids. You can reserve the buttermilk (liquids) forlater use, if you like
- 3. Place the water and the butter solids into mixing bowl and mix 6-10 sec/speed 4. Liquids and solids should be separated again.
- 4. Use the simmering basket again and strain liquids from solids a second time, so that only butter remains.