Today we show you how to make butter at home, in an original way without preservatives or additives; for this we are only going to need one ingredient, whipping cream, the one you get in supermarkets and it must be very cold before starting, a whole night in the refrigerator and a mixer, ideal of those that you leave them working and forget to be aware; you could do it with a common mixer, the answer is yes, but you would have to stay for almost an hour without stopping whipping.
Prep
60 min
Servings
12
Calories
746 kcal
Refrigerate the cream for one night before starting this preparation.
Whisk it for 1 hour.
Strain the contents, to separate the whey from the butter; to do this, place a piece of gauze inside a bowl and pour the contents onto it.
Make a little package.
Squeze it to get the serum out. Once no more liquid drains out, place the package in water to finish washing it and squeeze it well so that there is no water left in the butter.
Add a pinch of salt and stir the contents.
This homemade butter should be stored in an airtight container, either made of glass or plastic and its shelf life is 1 to 2 months.
