Mike van de Elzen: Home-churned butter - The Sunday Session with Francesca Rudkin

Home-churned butter:

Prep time: 5 minutes 

Serves: 400g

1 ltr cream  

1 tsp fine salt  

1 tsp flaky salt  

Clean tea towel or Chux cloth 

Place the cream and fine salt into a bowl of a bench top mixer with a whisk attachment. 

Whisk for 2 minutes on a medium beat. The cream will slowly harden up and start to turn yellow.  

Stop the mixer and push the cream back down into the centre. Remix on medium speed for another 3 minutes, what you are looking for is the fat of the cream to totally separate and become solid.  

Turn off when you have a very clear separation. 

Remove the solid butter and squeeze out any excess buttermilk.  

Add the flaky salt, mix and you're done. 

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