Butter – Freshly Churned

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Pour cream into mixer and whisk on medium speed for 10 – 15mins, till the butterfat separates from the whey.

Put butter into a fine strainer lined with muslin cloth, refrigerate to allow the whey to drain from the butter.

Squeeze out any excess moisture, then weigh butter, add 1% salt and knead into butter using dough hook on low speed.

1200ml of cream yields 500gms of butter and to this i added 5gm of sea salt.

Refrigerate, then roll butter into desired shape or place into containers or moulds


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