Home-made Butter/Garlic & Herb Butter

This recipe is just for you to have a little fun in the kitchen, just because this process might take a little time and the final product is not as great at you would expect. After all it's just butter. But not any butter. This is the butter YOU made.

Now you can brag to your friends you have some kind of special talent in the kitchen. Or maybe not... But they don't need to know that, don't they? Now just between us, don't you just love hot bread with garlic & herbs butter? Well, here you go my friend: your very own batch of that butter to use whenever you want. And all you need is cream and a mixer...

But wait! After all, where does butter come from?

-200ml of cream (with more than 35% of fat)
- A mixer
- Salt
- Spring onion
- Parsley
- Powder garlic

In a tall and narrow container, but where you can work with your mixer, put your cream and start mixing it. This is the toughest part because you'll start to think that you can't go beyond whipped cream. But be patient. Just keep mixing. Meanwhile you'll start noticing that the whipped cream will start to lose volume and become more liquid. After this it will start to get tough and yellowish. This is when the butter is starting to form. Keep mixing and by now you'll have two ingredients in your container: butter and buttermilk. Don't waste that precious buttermilk. Just keep it in the fridge and use it to make some awesome pancakes the morning after. To know more about buttermilk and its uses just Google it. After you get both ingredients, stop mixing. Pour the buttermilk into another container and put the butter in a strainer. Press the butter thoroughly against the strainer until there is no more buttermilk left in the butter. Form a ball with the butter and wash the it with tap water. Put the butter ball in the strainer again and keep pressing it until no more whitish water comes out. This is very important because the buttermilk in the butter will make it last less time in the fridge. When you finish this process, add a pinch of salt to the butter and knead it evenly.

If you want just normal butter, just stop your process here. But if you're looking for something even tastier, it's time to add the herbs and the garlic. Finely chop the spring onions and the parsley. Then you just have to knead them with the butter, altogether with a pinch of garlic powder, and there you are. Your very own home-made butter.

For better results, keep your butter in a glass container in the fridge for a maximum of 2 weeks.

Was it difficult? ;)