Condiments & Preserves
March 28, 2014
- Beat 4 1/2 cups (1 l) cream for a long time, with a mixer, until it looks like scrambled eggs.
- Pour the cream into a clean dish towel that you’ve placed over a strainer. Collect the whey (the liquid) in a bowl; you can use it to make soda bread. Wring the butter as much as possible.
- Knead it in a bowl of ice water, changing the water 2 or 3 times, until the water remains clear. This step is important, because if there’s any whey left the butter can quickly turn rancid.
- Soak two wooden spatulas in another bowl of cold water. Use them to shape the butter into a nice bar. Wrap your butter in parchment paper and store in the fridge. It will remain fresh for at least 2 weeks! This recipe will yield about 3/4 cup (300 g) butter.
for 300 grams of butter ~ from Home Made Winter