Yields:
1 Serving
Difficulty: Easy
Prep Time: 30 Mins
Welcome back to another delicious lactose free recipe. For this weeks recipe we are going back to basics. Today you will be learning how to creating two staple baking ingredients from scratch.
The amount of butter you get from the cream will be roughly a third of the weight of the cream that you start with. I used 1500mL and the butter yield was just over 500g.
The recipes on this website have been tested with lactose free ingredients multiple times to ensure their success and deliciousness. As always, this recipe is lactose free providing you use the right ingredients. Always make sure your ingredients are safe.
Ingredients
Adjust Servings
Instructions
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Place your cream in the stand mixer bowl.
- Start mixing the cream on high.
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It will start to thicken up.
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Bring it up to stiff peaks. Keep whipping.
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Eventually the cream will start to look a little strange. This is the start of the solid fats being separated from the milk.
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It will start looking more grainy.
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Eventually when you look into the bowl there will be a clear separation between the butter and the buttermilk.
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Place the sieve over the large bowl. Pour the entire mixture into the sieve to catch the butter but allow the buttermilk to be collected at the bottom.
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Pour the buttermilk into a large airtight container to be used later.
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Place the butter into a large bowl and cover with cold water. Knead the butter so the excess buttermilk is released. If your butter does not get rinsed well the buttermilk will turn the butter rancid quickly.
- Pour off the water and repeat the process until the water runs clear. Dry the butter gently with paper towel.
- Add salt if you want salted butter.
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Place some clingwrap at the bottom of the container and spoon the butter in.
- Congratulations you have made lactose free butter and buttermilk.
