Chloes Homemade Butter Recipe
Ingredients:
- 300ml heavy cream (for a small batch but for larger batches double amount.)
- For Salted Butter - (Optional HH Celtic Salt)
- Bowl of ice & water
Method:
- Pour heavy cream in mixer and mix on med-high speed
- Every few minutes scrape down the sides
- Once buttermilk starts to separate place a towel over mixer to avoid any splatter
- Once buttermilk has completely separated from butter place butter directly into a bowl of ice & water and let stand for a few minutes.
- Then iced butter onto a baking sheet,
- Sprinkle Celtic salt and combine through
- Put butter into an airtight glass container or a butter bell.
*Can be stored in fridge for up to 2-3 weeks
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