Homemade butter in 10 minutes

1. 1
   Step 1

   Pour the double/heavy cream (2 l) into a mixing bowl and whisk in a stand mixer, or you can use an electric hand whisk for this.

2. 2
   Step 2

   Whisk until the fats separate from the buttermilk. The fat is your butter (340 g) and the liquid is the buttermilk.

3. 3
   Step 3

   Squeeze out the excess buttermilk from the butter (340 g).

4. 4
   Step 4

   Fill a bowl with cold water and place the butter (340 g) into it. Wash it and keep refreshing the water until it is clear. This is how to remove the last of the buttermilk which will ultimately help your butter last longer in the fridge.

5. 5
   Step 5

   Wrap your butter (340 g) in greaseproof paper and store in the fridge for up to one week or in the freezer for 3 months.

Sea salt butter (salted butter)

1. 1
   Step 1

   Simply mix the salt into the butter (340 g) before wrapping up and placing into the fridge or freezer.

Garlic parsley & lemon butter

1. 1
   Step 1

   Blanch the parsley (30 g) leaves in boiling water for 10 seconds and immediately refresh in ice water to lock in a vibrant green colour. Squeeze out as much water as possible before using.

2. 2
   Step 2

   Place the butter (340 g), blanched parsley (30 g) leaves, garlic (2 garlic), lemon zest, lemon juice and salt and black pepper into a food processor or you can use an immersion blender for this and blend together until is as smooth as possible.

3. 3
   Step 3

   Wrap it up and place into the fridge for up to 1 week or freezer for up to 3 months.

Sun-dried tomato butter

1. 1
   Step 1

   Place all ingredients into a food processor (or you can use an immersion blender) and Blend until smooth. Wrap it up and place into the fridge for up to 1 week or freezer for up to 3 months.