Bernetta Ingredients
- 1 litre double cream
- salt – to flavour
Method
- Before you start, ensure your double cream and bowl are chilled in the fridge. I like to chill my bowl for 10 minutes and use cold double cream.
- Pour your cold double cream into the bowl and whip up using a hand mixer.
- Whip your double cream for 3 – 5 minutes. It will start to thicken and slowly become butter before your eyes. You’ll know it’s ready when it turns yellow and the buttermilk separates from the cream.
- Cover the bowl with clingfilm as you whip the cream, as the buttermilk will start splattering!
- When you have your butter, separate the buttermilk from the butter and drain it through a sieve. As a tip keep your buttermilk for other recipes, such as cakes and pancakes.
- Wash your butter in cold water and rinse under a tap to remove the buttermilk. It is important that you try to remove as much buttermilk from your butter as possible because it will make your butter go bad if it remains in the butter!
- Put your butter in a bowl of cold water with ice cubes, and knead for a few minutes to remove the buttermilk. Drain away the water and you’ll have your butter.
- Salt your butter to give it flavour and it’ll ensure it’ll keep for longer in the fridge. I like to use this brand of salt: https://groceries.asda.com/product/salt-pepper/cook-by-asda-sea-salt/910001652240
- You can add in extras such as garlic and herbs if you wish!
- To get your butter ready for the fridge, use a baking sheet to mould it into a block of butter (watch the video below for instructions on how to do this). The butter will keep in the fridge for 2 – 3 weeks.
