Burro e Latticello Fatti in Casa

Ingredients for Homemade Butter and Buttermilk

• 1450ml double cream, preferably organic

• 1/4 teaspoons fine sea salt

• Special equipment: 5-quart stand mixer (or larger)

Transfer cream to bowl of 5-quart electric stand mixer fitted with whisk attachment. Tightly cover top of bowl and mixer with plastic wrap. Beat cream at moderately high speed until it holds soft peaks, 10 to 12 minutes. Increase speed to high and beat until mixture separates into thick, pale-yellow butter and thin, liquid buttermilk, about 5 minutes more.

Strain mixture through colander into large bowl. Using hands, vigorously knead butter in colander, squeezing out remaining buttermilk, until dense and creamy, about 5 minutes.

Transfer butter to large bowl, reserving buttermilk. Using hands, knead salt into butter. Roll into logs and wrap in plastic wrap or transfer to airtight container and refrigerate. (Butter will keep up to 1 week refrigerated or 1 month frozen.)

Strain buttermilk through fine-mesh sieve, then cover and refrigerate up to 1 week.

Disclaimer

Pur essersi impegnati al massimo per garantire che le informazioni siano accurate e aggiornate, le esigenze individuali possono variare e i requisiti dietetici possono differire in base alle condizioni di salute personali. Controlla sempre le etichette degli alimenti e le informazioni sugli allergeni prima di preparare o consumare qualsiasi ricetta. Se hai preoccupazioni specifiche per la salute, allergie, intolleranze o segui una dieta prescritta dal medico, consulta il tuo medico di base, farmacista o un dietista registrato prima di apportare modifiche significative alla tua dieta o al tuo stile di vita.