Make your own butter and wild garlic butter

Ingredients for 2 servings:

• 1 liter cream, chilled, min. 32% fat
• 2 bunches of wild garlic, approx. 120 g
• 120 g Parmesan, freshly grated
• 4 tbsp lemon juice
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

quick, easy and delicious

Pour the cream into the bowl of a stand mixer and attach the balloon whisk. Start by running the mixer on low speed, then increase to medium speed. Whisk the cream until the whey has separated from the butter. This process requires patience and attention; it may take a few minutes for the separation to occur completely. Remove the butter and strain the whey for another use. Carefully place the butter in a cheesecloth to press out any remaining liquid. Be careful not to press the butter too hard to avoid it absorbing too much water. Return the butter to the bowl of a stand mixer. Whisk lightly until creamy, ensuring the butter does not overheat and retains its consistency. Attach the food processor attachment to the stand mixer. Add the wild garlic, lemon juice, Parmesan cheese, salt, and pepper and blend until smooth. Add the wild garlic mixture to the creamed butter and mix gently to ensure even distribution. Taste and add a little salt or pepper to suit your personal taste. Once the wild garlic butter is fully blended and seasoned, transfer it to a clean container. Use immediately or keep it fresh in the refrigerator.