All you need is 500 ml of double cream and a whisk.
Once you over-beat the double cream, the butter begins to separate into buttermilk and butter.
You can do it with a hand whisk if you have the time and the energy;
An electric whisk does the job a bit quicker.
- 500 ml double cream
- ¼ – ½ a tsp of fine salt, optional for salted butter
- Pour the double cream into a large bowl
- Start by using the whisk attachment and whisk until the cream starts to solidify – this takes about 3 minutes or so of continual whisking. It goes through the beaten cream stage, and then starts to resemble popcorn in appearance.
- Once the butter starts to appear, you may find it easier to continue with a dough-hook attachment, if you have one, as the butter starts to clog the whisk. I don’t have dough hooks so I had to de-clog with a tablespoon.
- To prevent splattering the kitchen in buttermilk it’s a good idea to pour off the buttermilk you have at this stage to another container.
- Another few minutes with the mixer and the separation should be complete.
- Strain off the remaining buttermilk; whisk in a ¼ to ½ a teaspoon of fine salt if you want salted butter.
- You can then pat the butter into shape.