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Fresh cream: Butter is made from fresh cream from cow’s milk. We use liquid cream and heavy cream, but not light cream. It must contain at least 30% fat. Indeed, the richer the cream, the easier the butter is to prepare. Note that the cream must rest in the refrigerator for at least 24 hours before preparing this butter recipe.
Salt: For those who wish to make semi-salted or salted butter, you can add fleur de sel. Thus, for semi-salted butter, add 0.5 to 3 g of salt per 100 g of butter. Beyond 3 g of salt, you then obtain salted butter.
Herbs: For the more gourmet, you can quite easily accommodate your butter recipe with aromatic herbs, spices, garlic, shallots, fruit zest, etc
Necessary equipment:
To make your homemade butter a success, you will not need a lot of equipment. The essentials are surely in your kitchen. To begin, equip yourself with the following utensils:
- A bowl and a blender arm (or a food processor),
- A clean tea towel or a vegetable milk filter (gauze, cheesecloth, etc.)
- A ceramic or glass container of the desired shape.
The homemade butter recipe:
- Preparation time: 20 minutes
Ingredients for 150 g of homemade butter:
- 30 cl of liquid cream (minimum 30% fat)
- 20 cl of thick cream (minimum 30% fat)
- Fleur de sel (according to your tastes and desires)
- Herbs (optional)
- Very cold water
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