Homemade Butter Recipe
Above: On fresh croissants, it’s pure heaven!
That first bite says it all — salty, smooth, creamy butter, piled high on a thick slice of crusty bread or melting into a freshly baked croissant.
Making homemade butter has been on my wishlist for years. I always thought it would be tricky… but it’s so simple. Honestly, I wish I hadn’t waited so long to give it a go!
It’s one of life’s simple pleasures.
Here’s what you need:
330ml pot of double cream
A pinch of salt (or to taste)
Food processor, or electric mixer
How to make:
Pour the cream into an electric mixer or blender.
Let it run — and keep going. You want to over-beat it.
The cream will thicken, then start to clump. Eventually, you’ll hear the sound change — that’s your cue it’s turning into butter. It’ll look separated, with buttermilk draining out.
Place a sieve over the sink. Using clean hands, scoop out the butter and gently squeeze it over the sieve to remove any excess liquid.
Pop your butter into greaseproof paper or a dish, sprinkle with salt to taste, and give it a quick stir.
That’s it. You’ve made butter!
Serve immediately, preferably with something warm and freshly baked. Warning: it disappears quickly.
Happy Eating!
- Becky :)
