Creamy, smooth and tasty butter is so easy to make at home. It takes so little effort and time and is definitely a worthwhile project, for the pleasure of feeling like you have achieved something momentous, if for nothing else.
Like my recipe for homemade yogurt, butter is of course normally readily available from the shops, but we have all seen the stories in the news about the rising costs and shortages and so it is always good to have a backup and to be able to create a quality product yourself.
Butter has been around for a long time; many legends exist on how it first came into being, including one about a nomad travelling and having accidently shaken the milk he was carrying in sheepskins and found the milk separated and solidified!
In Europe particularly, butter has always been invaluable and in Ireland was so important that they opened a butter exchange in the 18th century. For much of the 19th century it was the largest butter market in the world. Today it is reported that over 8 million metric tons of butter is consumed worldwide; and that massive number does not include all the oil, shortening and margarine that we use.
So, it is safe to say that we are all fond of butter! To make homemade butter you don't need any fancy or special equipment like a churner or paddles but just a whisk or a stand mixer and a container or greaseproof paper to store the finished product in.
Tips on storage and alternative recipes are at the bottom of the page.
Homemade Butter
Ingredients:
500ml Double cream
1/4tsp Salt (flaked or Himalayan is best)
Method:
Pour all of the cream into a large bowl or the bowl of your stand mixer, if using.
Mix on a medium setting for about approx.10 minutes (you may want to adjust the speed as it whips). The cream will whip as normal, begin to look like clotted cream and then will suddenly separate from the buttermilk.
At this stage the butter will be clumped together in the ball of the whisk and the buttermilk will be at the bottom of the bowl.
Drain the buttermilk and reserve for drinking or recipes.
Scrape all of the butter off of the whisk and fill a large bowl with clean cool water.
Using your hands, 'wash' the butter in the water. Change the water for fresh and repeat the process at least 4 times or until the water looks clean.
When you have finished washing the butter, empty the water and smear the butter around the bowl near the top to allow it to drain for at least 5 minutes.
Scrape the butter out of the bowl and discard any water. Returning the butter to the bowl, add the salt if using and/or any other ingredients.
Mix thoroughly to combine, mould into a rectangle and wrap in greaseproof paper or store in a suitable container.
Tips:
It is essential to wash the butter to remove any of the buttermilk. This is what ensures that your butter lasts longer and does not go rancid.
You can add garlic, herbs, or even chilli flakes for a variation in flavours.
For a spreadable butter add 100ml of olive oil along with the salt and whisk in.
Will keep well in the fridge for up to two weeks.
Follow my recipe for delicious bagels to enjoy your butter with.