DIFFICULTY: 3
INGREDIENTS PER 1 PEOPLE
cream, 1 cup
mixed herbs
PROCEDURE
Pour the cream into the bowl of the mixer and whip at medium speed. Let go until the mixture will split into one part water and a fat and compact. Pour the fat content in cheesecloth and squeeze the butter. The watery part that is left is the BUTTERMILK, a substance used to make too much of sweets.
Chop the herbs and add them to the butter, mix the butter and wrap in plastic wrap. Store in the refrigerator if it will be consumed immediately or store in the freezer for longer. The buttermilk is thrown but it should be kept in the refrigerator in an airtight container.
Thanks to: Cooking With Julia
