Pick the kind of butter you are after
Most take less than ten minutes
Temperature and salt do most of the work
Butter should dent under a finger, not melt. Too soft and a compound butter will not hold its shape
Knead churned butter under cold water until it runs clear, or it turns rancid within days
Add salt after churning so you can taste as you go — 1 to 2% of the butter weight is plenty
Shape compound butter in greaseproof paper and freeze. Slice off discs as you need them
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30min
Browse our complete butter collection
