Homemade Butter
Directions
- 1Add four cups of cold heavy cream and a pinch of pink Himalayan salt to a bowl.
- 2Add four cups of cold heavy cream and a pinch of pink Himalayan salt to a bowl.
- 3Add four cups of cold heavy cream and a pinch of pink Himalayan salt to a bowl.
- 4Add the whisk attachment and splash guard to your stand mixer and beat the cream until it reaches the whipped cream stage.
- 5Add the whisk attachment and splash guard to your stand mixer and beat the cream until it reaches the whipped cream stage.
- 6Add the whisk attachment and splash guard to your stand mixer and beat the cream until it reaches the whipped cream stage.
- 7Continue beating the cream for about 10 minutes, occasionally pushing down the cream from the sides.
- 8Continue beating the cream for about 10 minutes, occasionally pushing down the cream from the sides.
- 9Continue beating the cream for about 10 minutes, occasionally pushing down the cream from the sides.
- 10Strain the mixture to separate the butter from the buttermilk.
- 11Strain the mixture to separate the butter from the buttermilk.
- 12Strain the mixture to separate the butter from the buttermilk.
- 13Place the butter in a bowl with ice water and give it a good wash to remove excess buttermilk. Repeat with clean ice water.
- 14Place the butter in a bowl with ice water and give it a good wash to remove excess buttermilk. Repeat with clean ice water.
- 15Place the butter in a bowl with ice water and give it a good wash to remove excess buttermilk. Repeat with clean ice water.
- 16Squeeze out excess liquid and pat the butter dry on a clean towel.
- 17Squeeze out excess liquid and pat the butter dry on a clean towel.
- 18Squeeze out excess liquid and pat the butter dry on a clean towel.
Ingredients
- 4 cups cold heavy cream
- 4 cups cold heavy cream
- 4 cups cold heavy cream
- 1 pinch pink Himalayan salt
- 1 pinch pink Himalayan salt
- 1 pinch pink Himalayan salt
Equipment
stand mixerwhisk attachmentsplash guardstrainerbowlice water