Be veggie! Eat different!: Home-made butter with pink Himalayan salt

Sometimes I feel that there's nothing more comforting than a slice of bread and butter with a sprinkle of salt on top. But if you are in for a more sophisticated version, then a beautiful sage and pine nuts sourdough with home-made butter and pink Himalayan salt will definitely make a difference.

Until I will get brave enough to start writing an entire sourdough bread recipe in English, please feel free to check some recipes on my Romanian blog (you will find some really nice recipes here and here, or click here for the lovely sage and pine nuts sourdough). You will find a translate tool on the top right side of the page and, if nothing else, you will at least get a good laugh at the way that google manages to translate my recipes :)

The home-made butter ideea was in my mind for some time now, from when I first saw some girls making instant butter at the Taste of London festival in 2011. They were putting some double cream in large jars, put the lid on and then they were shaking the jars until the cream thickened and the liquid started to separate. I was so happy to discover that making home-made butter is so quick and funny! :)

You will love your home-made butter! Even if only for the thought that you have made it yourself, although I can assure you that it will taste better than many of regular supermarket butter.

Today's recipe will not involve any jars (but you can still try the jar method if you fancy, I know for sure that it works), this time I will use an electric whisk, just to make things a little bit efortless :)

Making home-made butter is a great weekend project: it takes about 10-15 minutes, you can even involve your kids at the last bit of the operation, and the thought of eating something you have just made yourself is just priceless!

I really hope I got you interested in this, so let's get started!

For 300 grams of butter you wil need about 600 ml of fresh double cream. Pour the double cream into a large bowl and start mixing. If you don't have an electric whisk, just use a regular hand whisk: it will take you about 5 minutes longer, but the result will be just the same. After about 4-5 minutes, the cream will start to thicken.

Continue mixing until the cream will get even thicker and the liquid starts to separate.

When all the liquid is separated, stop whisking and get the curds with your hands, squeezing all the remained liquid away. Sieve the curds out over a big bowl, gently pressing with your fingers to squeeze all the liquid, and there you are: you have just made your very own home-made butter!