Heavy cream and sour cream give this butter a deep dairy flavor and a dense texture without extra additives. It is filling, practical, and useful both for breakfast and for hot dishes. The result is a simple homemade staple that can be flavored with salt or herbs after churning.
Whisk with a mixer: 15 min. Cooking: 10 min. Chill in the refrigerator: 8 h.
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Combine heavy cream (250 g) and 30% sour cream (250 g) in a deep bowl. Beat with a mixer until the mixture first becomes thick and airy, then starts separating into butter and buttermilk.
Drain off the liquid, then keep beating for a few more minutes until the butter forms a denser mass. Rinse it briefly with very cold water and work it quickly with a spatula or whisk to remove the remaining buttermilk.
Shape the butter into a block or transfer it to a container and chill it overnight. Once ready, you can salt it or mix in herbs if you like.
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