Ingredients
- 600 ml cream (less or more can be used)
Instructions
- Pour the cold cream into the bowl of a food processor and, using the mixing 'arm', turn the mixing speed to low.
- When the buttermilk starts to separate, turn off the mixing and, after making a butterball, pour off the buttermilk.
- After draining the buttermilk, the butter must be thoroughly clarified. We use only very cold water, stir well, disperse the butterball, stick it back together, rinse off the water and repeat the process several times. For the last wash, you can use salted water, which will give you a saltier butter.
- 600 ml of cream yielded 250 gr of butter and 200 ml of buttermilk.
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