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Fresh butter

Submitted by Anastasia 28 July 2013

This is so easy to make



Double cream ( can be sour) Salt.


Put the cream in your mixer making sure that you out a cover if cling film on the top , as when the cream separates it will go everywhere . The process if turning the cream to butter takes around 10 to 15 mins. Take the butter from the bowl & put into a bowl if cold water . Use either butter pats or a wooden spatula To break the butter into pieces , this helps to remove the milk . Keep changing the water & continue to wash the butter until the water runs clear . The next stage is hit & miss, add the salt a little at a time until you reach a taste that you like .once you have settled on an amount of salt , wash the butter once more. Remove the butter from the water in to a sterilised board or a marble top , now make sure that you remove as much water as possible from the butter , this is done by just bashing the butter , not too hard , but you will see the water come out of the butter. Next stage is to shale into any size that suits you..I do mine in roughly 1/4 pound sizes. This will freeze well , & keep for around 6 months in a freezer. I tend to do half salted for the table & half unsalted for cakes.

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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.



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