You all know how much I love all things homemade. I sometimes go to extremes to make things myself but I really like being able to make something just the way I imagine it (whether it’s food or a home decor piece) and I especially like knowing exactly what’s in my food.
Today, I am so excited to team up with Globus (one of my favourite regional department stores here in Switzerland) to show you just how easy it is to make homemade butter. Their spring collection is called “Growing with love” and it’s all about encouraging people to make things themselves – something I can really relate to.
- 500ml double cream (whipping cream) – I used UHT but if you can get fresh cream, the butter will taste even better but probably won’t keep quite as long
Follow the instructions in the video and churn your butter for about 10 minutes until the butter has separated from the buttermilk. Pour the buttermilk out of the jar. Use two spatulas to press out any excess buttermilk. Make sure to keep the buttermilk and use it instead of milk in your pancakes or scones.
If you’re using a wooden butter mould, soak it in cold water for half an hour before use. Then, shake off any excess water and coat the mould with a fine layer of olive oil. Tip out the excess. This will help ease the butter out of the mould, especially if it’s a new mould. Use a spatula to fill the mould and press the butter down well to fill the stencil. Place in the fridge for an hour or the freeze for 15 minutes if you’re as impatient as I am.
500ml of cream will make just under 200g of butter.
If you want to make salted butter, add a teaspoon and a half of Maldon salt flakes. If you want to make honey and cinnamon butter, add 1 and a half teaspoons of honey and half a teaspoon of cinnamon after pressing out the buttermilk.
Thanks for stopping by! Happy Easter! xS