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How to make butter


room-temperature cream
food processor/blender
mixing bowl

  1. Place the cream in the bowl of a food processor, being sure to leave enough room for it to agitate. Whisk the cream until it starts to separate into butter and buttermilk. When you notice this happening, stop the blender and let the cream sit for a minute or two as the butter rises to the top.
  2. Set a fine mesh sieve over a mixing bowl and pour the milk solids and buttermilk into the sieve. The bowl will catch the buttermilk. Save it and use it for pancakes.
  3. Rinse the butter under cool water, gently moving it around the sieve with a mixing spoon. You’re rinsing off the residual buttermilk, and this is important because the more thoroughly you rinse, the longer your butter will last. Continue rinsing until the water runs clear, then let the butter drain in the sieve.

If you choose not to salt your butter, know that it will turn faster. Salt helps preserve it. If you are salting, add a little bit at a time and taste as you go.

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