Homemade Butter

Homemade butter is much tastier than the butter you buy at supermarkets and it's easy to make.
It's ideal for surprising friends or your significant other on special days like Valentine's Day.
If desired, you can make this recipe without garlic and parsley, thus making regular butter.
The leftover cream liquid is called buttermilk and can be stored in the fridge and used later for cakes or cupcakes.

Neuza Costa

16 March, 2024

Ingredients:

• 400 ml (13.5 fl oz) of fresh cream
• Fine sea salt, to taste
• 1 tablespoon of chopped parsley
• 1 clove of garlic, grated or finely chopped

Instructions:

1. In a bowl, whip the cream for 4 minutes until it becomes very firm. Continue to whip for about 6 more minutes until the cream starts to turn yellow. Whip for another 4 to 5 minutes until the cream's fat separates from the buttermilk.
2. Strain everything through a sieve and press well with a spatula to make the butter as dry as possible.
3. After the butter is well-drained, place it in a bowl and season with salt. Finally, mix in the garlic and parsley. Place it back in the sieve and press well to ensure it's well-drained.
4. On plastic wrap, form the butter into a roll and press well. Store in the refrigerator until use.

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The IntenseFlavour team wishes you a bon appetit!