Homemade butter

Recipe steps

Pour both creams into a bowl and turn on the hand mixer. Whip until you achieve a firm whipped cream, but continue further because we want butter. Whip until you notice that the consistency begins to change and the mass separates into small pieces – this is where the butter starts to form.

If the butter separates from the milk, continue whipping until the liquid starts to splash. Then turn off the mixer and put on gloves. Strain the milk through a sieve into a smaller bowl and squeeze out as much milk as possible from the butter that remains on the sieve. Rinse the large bowl with the butter with cold water, leaving about one tablespoon of water in it. Place the butter back into the bowl and whip for a little longer. Store the drained liquid in the refrigerator, as it can be used for cooking and similar purposes.

Now we briefly whip the butter, then strain and rinse it with cold water. Whip again, strain, and rinse again. We press a little on the butter to extract as much liquid as possible and to keep it clean. This process is repeated about 3 to 4 times, so we should have clean butter.

Finally, we shape the butter into the desired form and store it in a butter dish, of course, also in the refrigerator. When preparing homemade butter, it is crucial to maintain hygiene, so everything must be carefully washed.