A manteiga caseira, feita com apenas creme de leite e um toque de sal, é a simplicidade transformada em sabor. Com paciência e esforço, o creme se torna uma substância densa, batida até revelar a mágica transformação em manteiga. O toque de sal realça os sabores, criando uma mistura de suavidade e salinidade. Cada colherada oferece a gratificação do trabalho manual, um sabor puro e a lembrança de tradições culinárias. É a essência da qualidade artesanal, onde a combinação minimalista resulta em uma experiência de sabor rica e autêntica.
Ingredients Homemade butter with
- Sour cream: 500ml
- Salt to taste; you can add herbs to taste
The preparation of this recipe is very simple and I'm sure that if you follow it step by step you'll be able to make your recipe, it will be wonderful.
Preparation
Put the cream in a blender and blend until you get a butter-like paste.
Then turn the appliance off a few times and shake the glass with your hands to make sure the mixture is thoroughly mixed.
Then pass it through a strainer to separate the whey from the milk: what's left is your butter.
Finally, season to your taste with salt (Himalayan or other) and your favorite herbs. For health reasons, you can leave out the salt.
Then, if you can, place the butter on baking paper or parchment paper and press it down with the back of a spoon so that more whey can come out.
Store it in the fridge, tightly sealed, and consume your homemade butter within 10 days.
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