In Lesson 6 at Maxine’s Junior Chef’s College: “Bread Making Basics”, Maxine is not standing idle while the bread proves! To keep things efficient, Maxine has prepared a time plan. While the bread is rising, she’ll be busy making homemade butter – a quick process, taking only 5-10 minutes to shake cream vigorously until the butter separates from the buttermilk. Then, we rinse the butter and knead it slightly to remove excess moisture.
This homemade butter, along with homemade jam and a tomato bruschetta topping, will be ready just in time to complement the freshly baked bread.
Homemade Butter 🧈
Of course, you can use a stand mixer or food processor to do this, but Maxine will have a go at doing it by hand while her bread is proving.
Ingredients
- 250 ml double cream
- A pinch of salt optional
Instructions
- Pour cream into a jar and shake vigorously for 5-10 minutes until butter separates from buttermilk.
- Strain off the buttermilk and rinse the butter under cold water.
- Knead slightly to remove excess moisture, then season if desired.