Looking to make your own fresh, homemade butter in just 10 minutes? In this easy DIY Butter tutorial, I’ll guide you through the simple steps to create delicious, creamy butter right in your own kitchen. Plus, I've included two bonus flavoured butter recipes to take your homemade butter to the next level!
Check Out The Recipe Video Below
DIY BUTTER in 10 Minutes or Less! + 2 Bonus Flavoured Butter Recipes
To Make the Butter
Ingredients
2ltr x Double/Heavy Cream
Yields 1045g of Butter
Method
1. Pour the double/heavy cream into a mixing bowl and whisk in a stand mixer, or you can use an electric hand whisk for this.
2. Whisk until the fats separate from the buttermilk. The fat is your butter and the liquid is the buttermilk.
3. Squeeze out the excess buttermilk from the butter.
4. Fill a bowl with cold water and place the butter into it. Wash it and keep refreshing the water until it is clear. This is how to remove the last of the buttermilk which will ultimately help your butter last longer in the fridge.
5. Wrap your butter in greaseproof paper and store in the fridge for up to one week or in the freezer for 3 months.
Sea Salt Butter (Salted Butter)
Ingredients
340g x Butter
Sea Salt Flakes to Taste
Method
1. Simply mix the salt into the butter before wrapping up and placing into the fridge or freezer.
Garlic Parsley & Lemon Butter
Ingredients
340g x Butter
30g x Flat Leaf Parsley Leaves
2 x Cloves of Garlic (Peeled)
Zest of 1 Lemon
Juice of Half a Lemon
Salt & Black Pepper to Taste
Method
1. Blanch the parsley leaves in boiling water for 10 seconds and immediately refresh in ice water to lock in a vibrant green colour. Squeeze out as much water as possible before using.
2. Place the butter, blanched parsley leaves, garlic, lemon zest, lemon juice and salt and black pepper into a food processor or you can use an immersion blender for this and blend together until is as smooth as possible.
3. Wrap it up and place into the fridge for up to 1 week or freezer for up to 3 months.
Sun-dried Tomato Butter
Ingredients
340g x Butter
60g x Sun-dried Tomatoes
1 tsp x Tomato Paste/puree (heaped)
1 tsp x Paprika
Sea Salt to Taste
Method
1. Place all ingredients into a food processor (or you can use an immersion blender) and Blend until smooth. Wrap it up and place into the fridge for up to 1 week or freezer for up to 3 months.
Enjoy!
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