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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.
In a mixing bowl, place the butter and Roquefort.
Combine with a spatula.
You can mix until fully incorporated or you can leave whole chunks of Roquefort as well.
Fill the cavities of a volcano silicone mould.
Using a small palette knife, press the butter to make it compact...
... and even the surface.
Reserve in the fridge until set.
Carefully release the butter portions from the mould.
Reserve in the fridge until ready to serve, with slices of wholemeal bread.