Homemade butter from liquid cream

Ingredients

• 330 ml Whole liquid cream 30% fat (Use very cold cream)
• 1 pinch Fleur de sel (Optional, for salted butter)

Instructions

1. Prepare the equipment

   Gather the shaker (or Tupperware), the bowl, the mixer, the clean cloth and the strainer. Pour the cream into the chosen container.

   Time: PT5M

2. Shake the cream (shaker option)

   Close the shaker and shake vigorously for about 10 minutes. The cream will go from liquid to a grainy texture and then to butter.

   Time: PT10M

3. Whisk the cream with the mixer

   Pour the cream into the mixer’s bowl and whisk on medium‑high speed. After reaching whipped‑cream consistency, continue whisking for 12‑15 minutes until the mixture separates into pale yellow butter and liquid buttermilk.

   Time: PT15M

4. Drain and press the butter

   Place the cloth over a strainer or a collection bowl. Pour the bowl’s contents into the cloth, let the buttermilk drain, then gently press the butter with your hands or a spatula to extract as much liquid as possible.

   Time: PT5M

5. Shape and season

   Transfer the butter to the chosen mold or ring, form a small brick or a ball. Sprinkle the fleur de sel if desired and smooth the surface with the spatula.

   Time: PT5M

Nutrition Facts

Calories

717

Protein

0.9 g

Carbohydrates

0.1 g

Fat

81 g

Fiber

0 g