There is something very special about churning your own butter. It’s such a simple process and after capturing the butter fats you can use the leftover buttermilk in baking.
Makes 260g of butter
Flavour options:
Citrus and Garlic
Cinnamon, Brown Sugar and Maple
INGREDIENTS
500ml pouring cream from Bannister Downs Dairy
Citrus and Garlic
1 lemon, zested
1 lime, zested
½ orange, zested
1 small garlic clove
1 tsp lemon juice
1 tsp coarse sea salt
Cinnamon, Brown Sugar and Maple
½ tsp cinnamon
2 tsp brown sugar
1 tsp maple syrup
½ tsp coarse sea salt
METHOD
Place cream in the bowl of an electric mixer and using the whisk attachment, whisk cream on a medium speed until mixture appears like whipped cream (3-4 minutes).
Increase speed to high and continue whipping. The cream will separate into butter and buttermilk.
In the meantime, prepare a large mixing bowl with iced water.
Using a sieve, drain off the buttermilk and keep it in the fridge for another use.
With your hands, tightly squeeze butter into a ball, pushing out any extra buttermilk.
Dip the ball of butter into the bowl of iced water and squeeze whilst submerged, removing any final residual buttermilk.
To flavour, return butter to mixing bowl, add your choice of flavour (either Citrus or Cinnamon as listed here) and whisk again to incorporate.
To store butter, wrap in grease proof paper and keep refrigerated.
To shape your butter, allow it soften slightly on the bench then manipulate it with butter paddles or other flat edged tools into a rectangle. Wrap and cool again. You can then slice or shape your butter into as desired with a sharp knife or cookie cutters.
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TIPS
Home churned butter will last a month in the fridge
Leftover buttermilk has many uses, including cakes, pancakes and Avocado and buttermilk dressing.
Separating the buttermilk from the butter is an important step, as residual buttermilk can sour the taste of the butter and make it spoil more quickly
Recipe and styling by Kate Flower and photo by Nick Thake as featured in A Local Table cookbook by Kate Flower.
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