The recipe is very simple and healthy.
You will also have fun with the little ones to make homemade butter by yourself!
All you need is just a jar of fresh cream!
Burro naturale e senza conservanti che si conserva al massimo per una settimana in frigorifero.
Prima di cominciare il procedimento mettete la ciotola di acciaio e le fruste per montare la panna almeno per mezz'ora in frigorifero.
AuthorToscane DI GustoCategoryQuick and easy recipes, Tuscan Tradition RecipesDifficultyBeginner
Put the fresh and cold cream into the bowl and start whipping it with the electric whisk.
When it has reached the firm and frothy consistency, continue to work with the electric whips until, after about 10 minutes, you will see that the fat part will detach from the milky one.
At this point, take the fat part with your hands and squeeze it with your hands so that all the milk flows out.
Wash this stick that will form in your hands under running fresh water, continuing to squeeze.
Then take a mold of the shape you want and mash the butter inside.
Cover it with parchment paper and put it in the fridge for at least half an hour.
Ingredients
Directions
Put the fresh and cold cream into the bowl and start whipping it with the electric whisk.
When it has reached the firm and frothy consistency, continue to work with the electric whips until, after about 10 minutes, you will see that the fat part will detach from the milky one.
At this point, take the fat part with your hands and squeeze it with your hands so that all the milk flows out.
Wash this stick that will form in your hands under running fresh water, continuing to squeeze.
Then take a mold of the shape you want and mash the butter inside.
Cover it with parchment paper and put it in the fridge for at least half an hour.