Introduction: Homemade Butter
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About: An Italian living in China with a passion for cooking. I grew up in a picturesque town called Lecce nestled on the “heel of the boot”, Italy’s southern tip, between the Adriatic and Ionian se…
From today I am sure that many of you will start home making their own butter. Why?
1. Because it's easy
2. Because it's fast
3. Because it's cheap
4. Because it's fun!
This is all you need to do!
Ingredients:
1. Because it's easy
2. Because it's fast
3. Because it's cheap
4. Because it's fun!
This is all you need to do!
Ingredients:
- 250 ml of heavy cream
- cheesecloth
Step 1: Step 1...oh Wait...there Is ONLY One Step!
Pour the heavy cream in a bowl of your electric mixer, turn it on high speed and whip up the cream. When the cream it's nice and whipped...don't stop...keep weeping it until the fats in it will separate from the liquid and will stick to the whisk. It will take a good 5 minutes.
At this point move the solid fats (which is your butter) into a cheesecloth. Squeeze out the remaining liquid, then rinse it under water, squeeze again.
Then remove the butter from the cheesecloth, wrap it up into plastic paper and refrigerate it until you are ready to use it
For more recipes check out my cooking blog: www.expatcucina.com
At this point move the solid fats (which is your butter) into a cheesecloth. Squeeze out the remaining liquid, then rinse it under water, squeeze again.
Then remove the butter from the cheesecloth, wrap it up into plastic paper and refrigerate it until you are ready to use it
For more recipes check out my cooking blog: www.expatcucina.com