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