Libby
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Butter?Has anyone ever made this? If so is it easy and how do you do it???
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agapanthus
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It's really easy Libby. Just whisk double cream with an electric mixer...it takes a few minutes. After a while you will get a lot of liquid at the bottom of the bowl...keep mixing until all the butter comes together. The liquid (buttermilk) is good for making scone....so keep this to one side. The butter now needs washing. Put it in a bowl and run cold water over it and keep pushing it togther to get rid of all the buttermilk. You need to do this part or the butter will quickly go rancid. When the water runs clear.... you can add a little salt at this stage if you wish......pat it togther with a couple of wooden spatulas and there you have it!!!
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lloyd
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Blimey, I never realised it was so easy. I'd like to try this as well as cheesemaking.
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nanny-now and forever
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you can still buy blow churns on the web and i found that to be the easiest way for me, the trouble is that now the double cream is too expensive as mr nanny bought me a churn that takes 8 pints of it and at £1.68 fo 2 pints, that's a lot of money for butter
consequently i don't make it as often as i would like but when i do, i freeze it
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alison
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I do the whole lot in my kenwood.
Once it has come together, and you have turned it off quick, unless you want to spend an hour cleaning up buttermilk from every surface I add a little cold water to the bowl and spin the butter with that. I keep doing this, emptying and adding more cold water, until the water runs clean. I then whip the butter up, with no water, and stop every 20 seconds to empty again, until the mixer has pushed all the trapped water out.
You need to wash it well otherwise the butter milk goes rancid and will spoil the butter.
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Lizzie
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Yup, even I've made butter - using the food mixer.
It freezes well too, so you can split it into smaller pieces and just keep out what you need.
The supermarket often has double cream in the reduced section towards the end of the day....
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agapanthus
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| alison wrote: | I do the whole lot in my kenwood.
Once it has come together, and you have turned it off quick, unless you want to spend an hour cleaning up buttermilk from every surface I add a little cold water to the bowl and spin the butter with that. I keep doing this, emptying and adding more cold water, until the water runs clean. I then whip the butter up, with no water, and stop every 20 seconds to empty again, until the mixer has pushed all the trapped water out.
You need to wash it well otherwise the butter milk goes rancid and will spoil the butter. |
I tried it in a kenwood but found it too messy!......had more control with the hand-held 
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Libby
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| lloyd wrote: | | Blimey, I never realised it was so easy. |
me neither 
| lloyd wrote: | | I'd like to try this as well as cheesemaking. |
me too
So how much would 2 pints of cream make? Cos butter seems to be roughly £1.20ish per 250g
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Kathy
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I found it more expensive to make my own (unless you get the marked down stuff) but it does taste MUCH better. 
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Libby
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well I definately will have a go at making at least one batch just to say I've done it
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nanny-now and forever
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ummmmm
i seem to recall that the large (850ml?) tub of double cream made about 10 oz of butter so not a cheap option but as kathy says, tastes much better and you do get a sense of achievement
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Libby
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definately needs at least one go and as I have a mixer and need no special tools, got to give it a go me thinks
I only thought of this cos of the Victorian farm prog. Excuse my denseness, but in those days you couldn't go and by cream from the supermarket so how did 'they' do it then??
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Kathy
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In those days the milk had a high butterfat content and you could take the cream from the top of the milk. Milk these days has most of the cream taken out.
Do you remember when milk got delivered you could see the cream on the top, we used to fight to get to the bottle first so we could get the creamy bit!
I was a milk recorder in a previous life and used a centrifuge to separate the butterfat content. This was measured and there was fierce competition between the farmers to have the creamiest milk. My records were confidential and they used all sorts of verbal tricks trying to get information out of me! Like everything else these days, it's all processed to make it "pure" and "safe" for drinking. 
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lloyd
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| Libby wrote: | | well I definately will have a go at making at least one batch just to say I've done it |
Ditto.
And I might do some galic and herb, lemon butter, chilli and ground black pepper butter etc , make into discs and freeze for cooking use later.
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lloyd
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ok got the cream, going to do it now. Will take piccies as I go.
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lloyd
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can I use the buttermilk for sour dough bread?......If so, anyone know how?
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lloyd
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Ok yes it's a doddle. Heres some pix:
Took all of fifteen minutes?
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nanny-now and forever
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ok lloyd, my blow churn takes a lot longer than that
is it a food processer you are using and how much did you get in the end?
i have to say that i have always used the churn because i think the kenwood makes too much noise
i use the buttermilk on my cereal in the mornings...it is luscious
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lloyd
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Food processor with about 500 ml cream, leaving (I guess) about just under 300 ml of butter.
Then I immediately used at least 100ml of butter making chicken liver pate...............
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nanny-now and forever
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| lloyd wrote: | Food processor with about 500 ml cream, leaving (I guess) about just under 300 ml of butter.
Then I immediately used at least 100ml of butter making chicken liver pate............... |
that sounds pretty good
maybe i could try the food processor next time....it wouldn't be quite so noisy as the kenwood
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lloyd
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VERY quick and VERY easy, Nansters. It took , like, seconds to do.
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lloyd
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Leftover spare butter was used to glaze a chicken liver pate.
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Kathy
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You can use the butterfat in the sourdough bread Lloyd, just replace the liquid you would normally use. Taste would be slightly different though.
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Libby
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Fascinating Lloyd, well done, but what did it taste like? Did someone say you could use the buttermilk in scones???
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