Making butter is easy as pie. I know butter has been demonised but I LOVE it. The butter v spread debate is ongoing at present and I wouldn’t be surprised if butter turns out to be better for us! I mean surely one natural ingredient is better than lots of processed ingredients?
Large jar with a lid
Double cream or whipping cream (not single cream)
1. Leave the cream to reach room temperature. About 20 degree C.
2. Fill the jar half full and place the lid on top. Now this might sound crazy but you have to shake it for up to an hour! Maybe share it out among your family or take it to your exercise class (joke).
You can do this stage in a mixer. I have a vintage Kenwood mixer with the K beater. All you have to do is overbeat the cream until it starts to separate.
3. You will start to see the cream turn yellowy and a thin liquid appear. This is buttermilk (great for baking with so keep it!).
4. Once you have removed the buttermilk you have to wash the butter or it will go icky. add cold water the the butter and mix or shake slowly for a minute or two. Drain the water and repeat until the water becomes clean.
5. You will need to get the water out of the butter and this process is called pressing. This is the wooden panels you would seen them using in old dairies. You can just use anything, your hands or a big spoon.
Walla delicious butter. You can keep it in the fridge for up to three months. Shape it with greaseproof paper or cling film. You can also add garlic or herbs to create a tasty flavoured butter. Spread it, bake with it, enjoy it!
You can also freeze the butter in small cubes to use as you need.
Buttermilk – I love buttermilk and I will explore the differences in cultured and uncultured buttermilk. How it can be used and I will share my top secret buttermilk scone recipe.