The second next thing to homemade sourdough bread is…homemade butter. And this is because the two go so well together😊

Making butter at home may sound complicated at first, but actually it’s so easy, especially if you have a stand mixer. Not to mention how impressive it sounds.

I’ve tried it for the first time some 3 years ago, and I was surprised how little time this takes. Not to mention how delicious this is, especially when you use good quality double cream/heavy cream.

You can leave it plain, or add salted flakes (even smoked), fresh herbs, anything you fancy.

This works best when you have a stand mixer, use the whisk attachment. And it only takes 4-5min on medium speed. The mixture will first become creamy, then crumbly, before it finally separates into the butter grains and buttermilk. Towards the end, it might splash a little, make sure the countertop is clear around it.

To preserve your butter for longer, you may want to clean the remaining buttermilk out of the butter with ice cold water.

In a bowl, pour cold water and some ice cubes. Drop in the butter grains and give them a wash before bringing it together. With clean hands, squeeze it the butter grains in between your fingers to squeeze out any excess of water, working it out into a ball.

I use a muslin to collect the butter grains and drain it even further. You can also use a sieve instead.

I then spread it on parchment paper and wrap it, giving it the desired shape. Be it round or square or rectangular. Whatever suits best your butter dish.

Lastly, let it cool in the fridge before you serve it. Will keep well in the fridge for up to two weeks.

Check this video if you want to visualise the proces.

[TIP] You could also use a blender instead.

[TIP] Which cream I use? I am in the UK and I use either the cultured butter from FenFarm dairy or Ivy House Double Cream