Homemade Butter

Ingredients:

• 3 cups (710 ml) heavy cream, cold
• 5 tablespoons (75 ml) ice cold water
• 1 teaspoon (5 ml) salt

Method:

1. Pour the cream into a stand mixer set with the whisk attachment or a food processor.
2. Whip the cream until it separates, roughly 4 minutes. You will see yellow buttery solids and cloudy liquid at this point.
3. Pour in the ice-cold water. This helps separate the butter fully separate from the liquid (buttermilk) and you will see even more buttermilk appear.
4. Place a sieve over a bowl and pour in the contents of the bowl.
5. The liquid that remains is buttermilk. Save it in the refrigerator for other uses
6. Transfer the butter solids to a clean kitchen towel or a few layers of cheesecloth. Wrap the cloth around the solids and squeeze to make sure there is no remaining buttermilk in the butter.
7. Stir the salt into the soft butter.
8. Store in the fridge for up to 6 weeks.

All recipes for Eva’s B were developed and written by Chef Eva Bee.