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 Home Made Butter | Status Approved | | Name | Home Made Butter | | Category | Condiments | | Serves/Yields | 1 Cup | | Source | Paula's Own | | Difficulty | Easy | | Prep. Time | 15 Minutes | | Introduction | | I've recently discovered that making your own butter is incredibly easy. After searching the internet for all the different methods, I came up with this. You can add salt to taste, or leave the butter unsalted. Because cream is pretty much just as expensive as butter, I waited until I saw some cream in the reduced section of the supermarket. This cup of butter therefore cost me just 5p :-)
This tastes great on home made fresh warm bread. | | Ingredients | | 1 x 300ml pot of double cream | | Directions | | Step: 1 | Leave the cream to stand for a few hours until it rises to room temperature. | | Step: 2 | Pour the cream into a tub with a lid, and add a silver spoon to the tub. Place the lid on top securely, and shake for approximately 10 minutes. You will see the cream thicken, then the butter separate from the butter milk.
| | Step: 3 | Remove the spoon and drain the buttermilk through a cheese cloth (this can be saved for a later date - home made bread made with buttermilk is great). When the butter is thoroughly drained, add some very cold water to the butter (about a cup), stir, and then drain into the sink. Repeat this process until the water runs clear. You can now add any flavorings or salt to taste.
| | Step: 4 | Wrap in cling film and refrigerate until firm. |
Time submitted: Sunday, June 08. 2008 at 17:19:18 Contributed By: kerismummy
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Rate It| Average score: 2.9 () votes: 10 |  |  |  | |  |  | Comments
No Comments Allowed for Anonymous, please register Re: Home Made Butter (Score 1)
By Kate on Friday, June 13, 2008 @ 08:21:34 CEST
(User Info | Send a Message) | | Paula I'm impressed. Many people whip cream until it looks like butter, but what you made is the real deal. Your idea of the spoon is unique. On the farm, whole milk is left to sit until the cream rises. When some of the cream is removed, the milk is refrigerated. The cream is again left to sit a little and then churned into butter. |
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