Homemade butter
Votes: 2
Time: 15 min.
If this is your first attempt at making butter from scratch, Alex Guarnaschelli's homemade butter recipe will eliminate the need for store-bought butter once and for all. The secret, which Alex uses a stand mixer for, is to beat it for a long time at high speed after adding heavy cream and sour cream.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2.5 cups heavy cream
- 1 cup sour cream
- 1 teaspoon coarse sea salt
- Ground black pepper
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Cooking the dish according to the recipe:
- Prepare a medium bowl with ice water. In the bowl of an electric stand mixer fitted with a whisk attachment, gradually beat the heavy cream and sour cream. Increase the mixer speed to high and continue beating until the cream separates and the mixture thickens.
- Using a silicone spatula, scrape the butter from the edges of the bowl. Whisking will release some liquid. This liquid is buttermilk. Gather the butter into a ball and place it in a double layer of cheesecloth or a thin kitchen towel. Dip it in ice water to remove any buttermilk from the surface. Season with salt and pepper to taste.
Place the butter in a bowl and roll it into a ball or sausage shape using cling film. Use immediately or store in the refrigerator.
Exit: 350 gr.
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