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Preparation:
Step 1 – Separate the fat from the buttermilk
To begin, pour the two types of crème fraîche into the blender bowl.
Then whip the cream for at least 10 minutes at high speed, to separate the elements constituting the cream.
You should then observe a white liquid that separates from the fat. Indeed, the fat that makes up the butter will gradually separate from the liquid called buttermilk (or whey).
Continue to whisk for another 2 minutes, to separate the material well.
Finally, empty the buttermilk (liquid).
Step 2 – Filter
Then pour everything into a strainer covered with sterile gauze (or a fine sieve).
Then run very cold water over the butter, to remove as much buttermilk as possible.
Then let it drain.
Then wrap the butter in gauze or a clean cloth.
Then squeeze it by compressing it to remove as much water as possible.
Step 3 – Add the salt or herbs
Then add the salt or herbs, if desired.
Then stir to incorporate them well into the butter.
Step 4 – Shape the butter
Place your butter in a ceramic or glass container to give it the desired shape.
Or wrap your lump of butter (in washable and reusable cling film, for example)
Then let it rest in the refrigerator for 1 day, so that it hardens.
Your butter is then ready to be consumed.
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