Homemade smoked salt butter

Ingredients for 4 servings:

• 200 ml whipped cream (sweet cream)
• 1 tsp smoked salt, preferably coarsely grained
• 1 sachet of powder (lactase powder or a crumbly ground tablet)

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

simple, vegetarian, hearty, lactose-free, quick

To make this, you’ll need a butter shaker. Leave the whipped cream unrefrigerated for at least 8 hours so the sweet cream can “ripen.” This is a very important prerequisite for making homemade butter from whipped cream. Pour the ripened sweet cream into the butter shaker and add half (1/2 teaspoon) of the coarse smoked salt. Add a stainless steel butter churning ball; if you’re lactose intolerant, add the lactase powder. Press the lid firmly on and screw the shaker shut. Shake the cream for about 1 to 2 minutes. Just before the whipped cream separates into its fatty (= butter) and watery components (= buttermilk), the mixture will become very firm again. Now, MUST continue shaking until a thick lump of butter and the fast-flowing buttermilk have formed. Remove the lid and easily pour the buttermilk through the nozzle of the butter shaker. Tip: This buttermilk has a very aromatic and strong smoked salt flavor and is perfect for marinating salmon, chicken breast, or soft cheese for several hours. Remove the slit nozzle and scoop out the butter with a spatula. The butter will always clump around the solid butter ball, which can now be easily removed. Now stir the remaining smoked salt into the softened butter. By adding the second half of the smoked salt later, the coarse smoked salt crystals no longer dissolve, resulting in a particularly beautiful amber-colored butter. If you like, you can then briefly wash the freshly made smoked salt butter in a bowl of ice-cold water—just briefly, so that hardly any of the flavor is lost in the bath in the water. Pour the homemade smoked salt butter into a suitable container and refrigerate. The smoked salt butter goes perfectly with savory bread or crispbread, especially with smoked salmon or simply with boiled potatoes or blanched vegetables. Tip: If you mix freshly made, still-soft butter with flour in equal parts, you’ll create a flour butter that’s perfect for thickening sauces. If the butter used for this purpose is savory, like smoked salt butter, the result is even more delicious.