Heimatilbúið smjör

Homemade butter

Ingredients

700 ml whipping cream
1 tsp salt

- makes about 270 g butter -


Preparation

Either warm the whipping cream a little or leave it unrefrigerated until it reaches room temperature.

Then whip the cream until...

...until the butter separates from the milky-white buttermilk (for me it took almost 10 minutes). (I treated myself to a traditional butter machine for this purpose, but you can also do it with a mixer or food processor.)

Drain the buttermilk (and cool well!).

Put the butter in a bowl with very cold water and then knead/mash the liquid out of the butter as thoroughly as possible.

Pour off the liquid immediately, add fresh water and continue kneading until the liquid that comes out is practically clear.

Then mix the butter with the salt...

...and keep well refrigerated in an airtight container.

The more thoroughly you knead the remaining liquid from the butter, the longer the finished butter will last.

Cold buttermilk has long been known in Iceland as a popular, common refreshing drink - and the resulting buttermilk can also be used to make Áfasúpa, i.e. buttermilk soup!

[Translated from here.]