You will need:
600ml Double Cream
Method:
1. Using a whisk or mixer, add the double cream and whisk for about 10 mins until the butter fat and butter milk separate.
2. Then once separated sieve the buttermilk out of the butter, keep the liquid as you can use the buttermilk in other recipes.
3. Wash butter in cold water to remove buttermilk to stop it going sour, it will take about 3 bowls of fresh water before the water runs clear.
4. Then shape into a block and wrap in greaseproof paper.
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