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Pour the whipping cream in the stand mixer bowl.
Start beating at low speed to avoid splatter..
... then increase the speed.
You will soon get to the whipped cream stage.
The cream should start to curdle and take a yellow shade. Reduce the speed as everything is going to go fast from there and we want to avoid buttermilk splatter.
The butter fat should start separating from the buttermilk. When the butter fat starts clumping around the wire whisk, stop the mixer.
Place a fine sieve over a mixing bowl.
Line the sieve with a cheese cloth.
Place the butter in the sieve...
.. and pour the buttermilk as well.
Empty the bowl into the sieve.
Grab the sides of the cloth...
... and squeeze...
... to extract all the buttermilk.
Our home-made plain butter is ready!
For this recipe we got 355 grams of butter with 1 litre whipping cream. For one kilo of butter, use 3 litres of whipping cream.
Work the butter with a spatula until smooth and creamy. Add the mustard...
... Worcestershire sauce...
... and 2 or 3 pinches of Cayenne pepper.
... until homogeneous.
Shape the butter into the cavities of the sunflower silicone mould
Using a small palette knife, press the butter to make it compact...
... and even the surface.
Reserve in the fridge to set.
Carefully release the butter portions from the mould.
Mustard butter is delicious for the preparation of nibbles and canapés, and pairs well with raw vegetables: tomato, cucumber, celery, carrot, radish, etc.