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Homemade butter with pink Himalayan salt


  • 600 ml of fresh double cream
  • Himalayan pink salt


  • Pour the double cream into a large bowl and start mixing. If you don't have an electric whisk, just use a regular hand whisk: it will take you about 5 minutes longer, but the result will be just the same. After about 4-5 minutes, the cream will start to thicken.
  • Continue mixing until the cream will get even thicker and the liquid starts to separate.
  • When all the liquid is separated, stop whisking and get the curds with your hands, squeezing all the remained liquid away. Sieve the curds out over a big bowl, gently pressing with your fingers to squeeze all the liquid.
  • Sprinkle some pink Himalayan salt on top and serve on toast.