I always knew that if you whipped double cream for too long it would turn into butter, but it never occured to me to try... Until now! And the result was very good. I think this is going to become my new go-to present when invited somewhere for dinner, how about giving away a bit of homemade butter with a hint of salt and garlic in a beautiful crystal dish?
The key to making butter is to whip the double cream with the desired herbs or spices until its no longer cream and then whip some more. When you reach the last stage (with all the excess liquid just floating around) grab a pair of disposable gloves and get kneading. It's only to separate most of the liquid from the butter before you put the butter into a container to store. Extremely simple!
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