Have you ever thought about how you can make your own butter? In 2017 there was a shortage in France and people had to stock up the freezers with blocks of butter. However this essential ingredient that we use in sandwiches, in baking recipes and for cooking dishes can also be made at home! Read on to find out how to make this kitchen staple. You’ll find it is easier than it might seem!
1) Don’t use the wrong ingredient!
We often think that milk is the main ingredient for making butter. However if you use milk you have to do a skimming process to turn it into butter which is not very practical with simple kitchen appliances. The ideal ingredient to use is a liquid cream that has 30 – 40% fat content so that you don’t have to go through this tedious step. If you are looking for a tasty butter, try and choose raw and unpasteurised cream. The butter will not conserve as well so you will have to eat it fairly quickly.
Be careful with the choice of cream, as this is the crucial ingredient!
2) Prepare yourself for a workout: Cream the mixture
Now you have to mix the cream. You can use several appliances, a whisk, a beater or a blender. (Don’t worry if people turn their nose up at this electric machine.) We are not making whipped cream. The aim is to separate the cream. During this step lipids form on one side and on the other there is water and a little milk. For this to happen you need to keep beating for a long time and with a lot of force. Are you ready for your work out?
It is best to drain the butter using a sieve or a conical sieve. Don’t be afraid to push down on the mixture to drain as much liquid as you can. Then wash your butter with water. You can do this by mixing it with your hands. This step with help the conservation of your homemade butter. Afterward you should wrap everything in a cloth and squeeze so that you can extract the last of the water from your butter mixture. You can do this by using a twisting motion.
If you want to, you can add salt, spices or even herbs to flavour your homemade butter.