Butter & lemon chive butter

By Natalia Machado
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Ingredients

BUTTER

  • 4 cups (950 ml) whipping cream

LEMON CHIVE BUTTER

  • 1-pound (454 g) butter, room temperature
  • 1 lemon, zest only
  • 2 tablespoons (30 ml) chives, chopped

Directions

BUTTER

  1. Using a stand mixer, place cream in the mixing bowl with the whisk attachment.
  2. Whip cream until it reaches stiff peaks.
  3. Replace the whisk with the paddle attachment.
  4. Using the paddle, beat the cream until it separates.
  5. Remove the solid butter from the liquid and place in a bowl.
  6. Put the liquid aside and reserve, for yogurt (see recipe)
  7. With two bowls of cold water, rotate squeezing the butter ball between the water bowls.
  8. Repeat the process replacing the water with fresh cold water each time.
  9. Keep squeezing the ball into the water until the water does not become cloudy.
  10. Wrap butter and refrigerate until needed.

LEMON CHIVE BUTTER

  1. In a bowl, combine butter, lemon zest, and chives. Mix well.
  2. Roll in plastic wrap, form into an even cylinder and freeze.

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