HOME­MADE CUL­TURED SALTED BUT­TER

NZ Life & Leisure - - Meet Your Maker -

1 litre cream 200g crème fraîche 1 ta­ble­spoon Hau­raki Salt Put the cream and crème fraîche in the bowl of an elec­tric mixer with a whisk at­tach­ment.

Whisk on a slow speed for the first few min­utes so as not to splat­ter cream ev­ery­where, then in­crease the speed to high and whisk for 10-15 min­utes or un­til the but­ter sep­a­rates from the but­ter­milk.

Strain the but­ter through a fine sieve to sep­a­rate the solids from the liq­uid, col­lect­ing the liq­uid in a con­tainer un­der­neath.

Thor­oughly squeeze the solids to drain as much but­ter­milk out as pos­si­ble. Re­serve this for an­other bak­ing use.

Wash the but­ter in a bowl of ice-cold wa­ter un­til no traces of but­ter­milk re­main.

Knead in the salt un­til well com­bined, adding more to suit your taste.

Put the but­ter in an air­tight jar or roll in cheese­cloth or bak­ing paper and keep in the fridge for up to a month. Makes 500g

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