Recipes

Homemade Butter: How to make Butter

Image by rodeopix from Pixabay

THIS week I have been fortunate enough to receive a litre of fresh Jersey cream — the perfect base with which to make butter.

Making your own butter is simple, and is a great talking point at the dinner table. You can really taste the difference between different varieties of cream, with milk from the Jersey cow rich with a fabulous aroma of green pastures.

Once the butter is churned, add salt, herbs or sun dried tomatoes for different flavoured butters. These are great accompaniments to BBQ meats and pasta salads.

Let’s get going on this simple kitchen staple.

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Homemade Butter Recipe

Recipe rating: 5.0 from 2 votes
Recipe by Chris Arkadieff Course: SidesCuisine: GlobalDifficulty: Easy
Servings

1

block
Prep time

15

minutes
Cooking time

0

minutes
Total time

15

minutes

Ingredients

  • 1 litre of fresh double cream

  • Flavouring suggestions

  • ½ cup sun-dried tomatoes

  • 4 tablespoons of basil pesto

  • 3 tsp of freshly chopped rosemary or thyme

  • 5 tablespoons of sage

  • ½ cup of finely chopped red pepper

Directions

  • Place the cream into the bowl of the mixer and set on a high speed for 5 — 7 minutes.
  • Continue to mix the cream until the mixture starts to stiffen and develops a pale color.
  • Lower the speed and continue to mix until the buttermilk separates from the solid butter.
  • Remove the butter from the bowl and place into a strainer to separate the buttermilk.
  • Place the butter on to a cutting board and shape with your hands into a roll. If you have a set of butter boards, shape into a traditional block.
  • If mixing in flavours, add ingredients once the buttermilk has been removed. Blend the ingredients in well and freeze any excess butter for later use.
Chris Arkadieff

Chris Arkadieff was born and raised in Australia where he gathered his first cooking experiences and won an Ansett “Best Apprentice Chef of the Year ” award. He was cooking on the exclusive Hayman Island in Australia, voted number two resort in the world, later he worked in Italy and did two stages in New York. He moved to London in 1999 to start working with Gordon Ramsay Group. After working first as sous chef and then head chef in London, he was in 2014 sent to Hong Kong to become the head chef for Gordon Ramsay’s group there. He is now head chef of the Strand Dining Rooms. He is also chef contributor to one of Prague’s leading food specialists Roman Vanek who wrote also a best selling cook book.

Published by
Chris Arkadieff
Tags: SB001
21 June 2020 4:20 PM