This recipe for homemade butter means that you can remove more plastic from your fridge and baking.
Butter is a staple ingredient in a lot of baking recipes, but it does tend to come in nonrecyclable packaging. This packaging means that a lot of recipe would always have some plastic waste to them. Making your own butter is a way around this.
Making butter is quick and simple. It also means that you can then have butter without plastic. This recipe only requires 1 ingredient which is sourceable in glass bottles, therefore having plastic free butter for recipes and day to day use is no longer out of reach.
This method creates a by-product, which means that you end up with 2 ingredients for the price of 1. Buttermilk is released as the butter is whipped up. This can be used in multiple recipes as well meaning no waste is left.
Star Ingredient
There is only one ingredient in this recipe to discuss. Double cream has a high fat percentage which is required to make butter. This fat percentage means that once it has been whipped up and gone past the whipped cream stage, it separates out into the butterfat (which is your butter) and buttermilk.
How to Purchase Ingredients to be More Conscious to the Planet
Double cream is purchaseable in glass bottles. This means that the packaging can easily be recycled.
If you want to go a step further, you could look for a circular recycling system. Milk and More have recently added to their refill range that they offer. One of their new products is Tom Parker double cream. Just like their usual bottles of milk or juice, they will come and collect empty double cream bottles which are then returned to be reused.
Ingredients you can buy Plastic Free
Equipment You Will Need
- Freestanding Mixer
- Whisk Attachment
- Muslin Cloth
- Bowl filled with Ice and Water
- Baking Parchment Paper
Tips when making Homemade Butter
Not got a Muslin Cloth
There are 2 other ways you could remove any further buttermilk off your finished butter. You could pop it into a sieve sitting over a bowl and allow it to drip off. If you would prefer to use something to mimic using a muslin cloth, then grab a clean tea towel. A tea towel can be used to ring out excessive buttermilk just like a muslin cloth.
Utilising the by-product Buttermilk
Creating your own butter will mean that you have a by-product also created – buttermilk. Utilising the buttermilk within other bakes, means that you can prevent wasting food. This could be making pancakes with them or for scones. From making this butter, it will produce 200ml of buttermilk.
Recipes that Utilise Buttermilk You Can Find on the Blog
Storing your Homemade Butter
Your homemade butter can be storable in a couple of ways. Compostable parchment paper is a way you can wrap up the block of butter. The paper can then be home composted once the butter is finished. Another option could be pop you butter into a butterdish, if you have one.
Flavouring Butter
As I tend to bake with my butter, I left mine unsalted. This way I can control the amount of salt that I add into my bakes. If you prefer, you can add some salt to your butter before shaping it. Alternatively, you could flavour your butter with other ingredients too. Herbs are a great addition into butter.
Homemade Butter
Equipment
- Freestanding Mixer
- Whisk Attachment
- Muslin Cloth
- Bowl filled with Ice and Water
- Parchment Paper
Ingredients
- 500 ml Double Cream
Instructions
- Pour double cream into the bowl of a freestanding mixer fitted with the whisk attachment
- Beat the cream on a high speed until butter forms and buttermilk is left in the bowl (about 5-10 minutes)
- Pop the butter solid into a muslin cloth and squeeze out any remaining buttermilk
- In a bowl of ice cold water, wash the butter to ensure that there is not residual buttermilk
- Shape butter into a block shape
- Wrap in parchment paper and store in the fridge
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