Churned Butter
If had known years ago that making your own churned butter was so easy, I would never have bought butter in a grocery store again. On a recent trip to Ireland we encountered a number of restaurants that proudly offered “churned” or “artisan” butter as part of their menu offerings. Needless to say, the stuff always tasted amazing and I was thoroughly impressed.When I returned home I did some investigating and found that homemade butter might actually be the easiest thing you’ll ever make! I was blown away by the simplicity am quite happy to say that I now make my own churned butter at home. I like to serve this butter with a simple Irish Potato Bread topped off with a pinch of fleur de sel, but feel free to experiment by adding other flavours.
Ingredients
Equipment
Method
Mise en Place
- Assemble equipment. Prepare ice bath, measure and separate all ingredients.
Bring it Together
- Place heavy cream in the bowl of a stand mixer and whisk on high until the solid (the butter) and the liquid (buttermilk) separate – about 8 to 10 minutes – scraping the sides of the bowl as required.
- Squeeze remaining liquid out of the butter and place it in a bowl filled with ice water to solidify. Remove the additional buttermilk and store.
- Season with a sprinkle of fleur de sel, or another favourite spice.
Note that the mixture will tend to splash at the end of the separating process so you may want to cover with a tea towel in order to avoid a mess.
Notes
- This recipe makes about 200 grams of unsalted butter.
- A cool part of this recipe is that you’ll be left with about 1 cup of pure buttermilk that can be used in other recipes. The bonus buttermilk can be stored in the fridge for up to 2 weeks.
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