Homemade herb butter
Delicious homemade butter infused with fresh herbs and sea salt. Great with steak, meats and savoury toast.
Equipment
- large jam jar with a lid
- Handheld whisk or mixer
Ingredients
- 500 ml Cream cold straight from the fridge
- 1/2 teaspoon Salt sea salt of flavoured salt
- 1 tablespoon fresh mixed herbs chives, parsley etc.
Instructions
- Add the cream to a bowl and start whisking on medium or high speed.
- After 3-5 minutes the mixture should separate. This is the butter fat forming and separating from the water - buttermilk.
- When the cream separates, tip the whole mixture into a sieve and gently squeeze the liquid out.
- Wash all the remaining buttery liquid - buttermilk out with cold water, by submerging the fat into the water and squeezing the yellow liquid out. The butter mixture will become lighter as you repeat the process.
- Squeeze out the water to form the butter using butter pads or your hands.
- Add seasoning to your butter (salt, herbs or spices) by gently knead it in before you pat the butter for the last time to its final shape.
- Your freshly prepared butter is now perfect for eating straightaway or can be frozen for up to 3 months.
Tried this recipe?Let us know how it was!