Butter Recipe

Cultured butter is butter made from cultured cream/sour cream/crème fraiche.  You can find a recipe for culturing the cream here.

Uncultured butter (or sweet cream butter) is made from fresh cream.

Ingredients

• 300g Cream (fresh or cultured/soured cream)
• Salt (optional) – 1 teaspoon
• Water

Method

1. In a large bowl, whip the cream with a whisk until the cream goes past the 'whipped cream' stage and starts separating into butter and a liquid (which is the butter milk).
2. You can also put the cream in a food processor and process until the cream seperates and turns into butter and butter milk.
3. Pour off the butter milk. Keep whipping or mixing with a spoon or your hands (or in the food processor - although at this stage, or at step 5 you may need to remove the butter from the food processor if it is getting stuck and not moving much, and do the remaining steps by hand). to remove as much of the buttermilk as possible.
4. Strain off the butter milk.
5. Add water to the bowl and wash the butter – by mixing with a strong spoon or kneading the butter lightly with your hands. This process this will help remove any remaining buttermilk.
6. Optional – add 1 teapsoon of salt and mix through the butter.

Serve with your favourite butter buddies - with cooked veggies, in pastries & cakes & cookies, on bread or toast.. the list is almost endless.

Enjoy, with Butter!

Photos of the Process: