Homemade butter

It is a butter obtained directly by beating a whipping cream. It will abound and then will gradually part with butter on one side and on the other, whey.

To use this technique

Elle & Vire products used
Unsalted Gourmet Butter
Unsalted Tartine et Cuisine

Chef's technique step by step

  1. 1

    Pour the liquid full-fat cream into the bowl.

  2. 2

    Whip the cream to form a “chantilly”.

  3. 3

    Go on whipping for more than three minutes, until the Chantilly begins to granulate and separate out. The butter grains will stick together and a whitish liquid (the buttermilk or whey) will appear. 

  4. 4

    Continue beating until the butter grains form into a ball. Remove the butter ball, wash it thoroughly to get rid of the whey, then knead it to obtain an even texture. 

    Chef's tip

    If you prefer salted butter, add 2% salt.

  5. 5

    Mould the butter by pressing it into a small hollow container and keep in the refrigerator.

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