Homemade salted butter can be made in about 10 minutes using just two ingredients, and it costs around £1 per batch — far less than the £5 paid for a comparable amount of Lurpak. The recipe requires only double cream and a pinch of sea salt for the salted version.
Two ingredients and a mixer
A 300ml tub of double cream, which costs as little as £1, is poured into a stand mixer with the whisk attachment and set to medium speed. An electric hand whisk or butter churner can also be used, but a manual hand whisk is not recommended as it takes too long.
After a few minutes, the cream forms soft peaks, then stiff peaks. Continuing to whip, the mixture eventually separates from the liquid — this takes about seven minutes in total.
Straining and rinsing
Once the liquid is sloshing at the bottom of the bowl, the mixer is switched off. The buttermilk is strained through a sieve into a jug or bowl, and can be saved for pancakes or as a chicken coating.
The butter is then pressed firmly to squeeze out as much liquid as possible, which helps extend its shelf life in the fridge, as leftover buttermilk can cause it to spoil quickly. Next, a large bowl is filled with cold water and a couple of ice cubes — the ice is optional but improves results. The butter is rinsed in the water, changing it several times until it runs clear.
Flavouring and using
Fine sea salt flakes are a simple and tasty flavouring, though garlic or paprika also work well. A pinch of salt flakes is stirred in with a wooden spoon, and the butter is wrapped tightly in parchment paper, ready to use.
The homemade version tastes fresher than shop-bought butter, and the difference is barely noticeable. It also makes a thoughtful gift, especially with Christmas approaching, and is worth making for friends and family.
