STEP 1/12
[Butter and milk]
I'll make two at the same time!
Whip the animal cream in a clean bowl at high speed
STEP 2/12
If you whip it for more than 5 minutes, it separates into liquid and solid
STEP 3/12
The liquid is buttermilk and the solid is a lump of butter!
Place stagnant buttermilk elsewhere and whip over
STEP 4/12
Butter is done!!
(Fat 38%) 500g of fresh cream to 250g of butter comes out
STEP 5/12
Wrap it in parchment paper, shape it square, and seal it in a zipper bag
STEP 6/12
You can use cookies, cakes, bread, cooking, and so on
Expiration date: Refrigerate for up to 2 weeks / Freeze for up to 6 months
STEP 7/12
Buttermilk has fat left, so strain it through a sieve and put it in a sterilized bottle (required 220g)
Store in the refrigerator after sealing (expiration date: 23 weeks)
STEP 8/12
[I'll make a shower cream]
It has extra milk and lemon juice
STEP 9/12
Mix whipped cream, milk and lemon juice in a sterilized bottle
STEP 10/12
Close the lid and wait at room temperature for 12 to 24 hours
STEP 11/12
The thick shower cream is complete!
It's a creamy taste with a bit of lemon
If you put it in a tiramisu or cheesecake, the taste gets deeper!!
STEP 12/12
Seal and refrigerate (expiration date: 2 to 3 weeks)