John Myers
Ingredients for 1 servings:
- 200 ml whipped cream, unrefrigerated
- 10 wild garlic leaves, fresh and chopped
- ½ tsp salt
Instructions
Working time approx. 5 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 5 minutes
simple, fast
Important: Always use “aged” whipped cream. To “age,” take the whipped cream out of the refrigerator for 8 to 12 hours at room temperature, unrefrigerated. This is the only way to convert whipped cream into butter and buttermilk during churning. The unrefrigerated cream molecules become unstable due to the warmth of room temperature and can then separate into their skin components, fat (butter) and liquid (buttermilk). Pour the aged cream into a butter shaker along with the washed and finely chopped wild garlic and salt. Add the heavy-duty butter ball, then screw on the nozzle. Close the shaker with the lid. Shake the butter shaker for one to two minutes until the cream has separated into buttermilk and butterfat. Then remove the lid and pour the buttermilk through the nozzle. Tip: Extremely low-fat buttermilk is considered a skin-beautifying product, tastes deliciously of wild garlic, and is drinkable immediately. It’s also excellent for a buttermilk salad dressing or as a marinade for meat, fish, or soft cheese. Now “wash” the butter in the butter shaker. To do this, pour in cold water, reseal the butter shaker, and shake vigorously again. Remove the lid and pour off the “wash water.” Remove the finished wild garlic butter from the shaker bottle with a spatula and shape it into a nice ball, ideally with your hands. The wild garlic butter looks particularly good when decoratively arranged on some wild garlic leaves; it’s a real eye-catcher. Chill the butter in the refrigerator for at least 1 hour before serving.
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