Hand Churned Butter
A Taste of Ireland: Ballyknocken Cookery School
Servings: 24 Servings
Author: Chef Catherine Fulvio
- 3 ¾ cups heavy cream
- Pour the heavy cream into the bowl of a mixer and whisk on medium speed until very thick. Then, change the whisk to the paddle attachment and whisk at full speed until the butter solids separate from the liquid, which is now buttermilk.
- Pour the buttermilk (which looks like cloudy water) off and keep in the fridge. It is great for baking and to use in curries.
- To rinse the butter, pour about 1 cup of ice-cold water into the bowl and, using a spatula, work the water through the butter to get all the buttermilk out – it tends to lodge in pockets. Drain the water in a sieve and repeat this 3 or 4 times until the water is clear. However, if you are using all the butter immediately then you don’t need to rinse it.
- Now you can add a sprinkle of salt, shape it into a rectangular block, wrap in parchment and refrigerate.