Seafood, charred corn, on toast - put this stuff everywhere
Making homemade butter went from a way to pass time during hard lockdown to a regular thing and I'm not mad about it. The fact that you can take cream, get butter and buttermilk out of it and feel like an accomplished culinary master? Yes please.
The end result is exactly like regular butter, ready to be flavoured with garlic, cinnamon sugar, fresh herbs, chilli, lemon zest or just plain ol' salt. Not to mention, its also just really satisfying to do, which is enough. All you need is a (standing) mixer and cream. Let the mixer whisk away until whipped cream, then take it further until it separated. Strain the butter from the buttermilk (don't discard it and use in cakes/marinade) and rinse in cold water to remove any remaining buttermilk.
Incase you need a visual, here you go:
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