Serves 1
Directions
- 1Mix the cream and yoghurt together in a bowl.
- 2Cover with a clean cloth and leave at room temperature until thickened and pleasantly sour.
- 3Chill for at least 4–5 hours, preferably overnight.
- 4Churn using a stand mixer, hand churn, whisk or spoon until the butter separates from the buttermilk.
- 5Drain and save the buttermilk.
- 6Wash the butter thoroughly in ice-cold water, kneading and changing the water until it runs clear.
- 7Salt to taste, shape and wrap in greaseproof paper.
Ingredients
- 1 litre double or heavy cream
- 100 g natural live yoghurt
- salt (optional)
Equipment
bowlclean clothstand mixerhand churnwhiskspoongreaseproof paper
Tips
- Save the buttermilk for pancakes, baking, and marinades.
- Removing as much residual buttermilk as possible helps the butter keep for longer.
- Keep refrigerated, or freeze for longer storage.
- For compound butter, work roughly 20g finely chopped fresh herbs through the finished butter.
- Alternatively, cook it down into brown butter.