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Homemade Butter

 
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Double Cream or Soured Cream 400 g

 
Pour cream or soured cream into a tall pan so that it is about a quarter full. Don't fill up any more because the cream needs lots of room to move around. The cream should be about room temperature (20-30° C). Whisk it using the mixer for 5-10 min.:
 

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Keep whisking till butter separates from the milk. Wash your hands in cold water, take the butter in your hands and squeeze any remaining butter milk from the butter:

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Shape the butter in the form you like. You can enjoy its fresh creamy taste straightaway or put it in the fridge for later. The remaining buttermilk can be used as skimmed milk and in making pancakes, rice puddings and pastry:

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