Learn how to make butter. Butter can be used in so many things and is a great way to use up a lot of cream if you have your own cow.
You can either use “elbow grease” and shake it up in a Tupperware Quickshake, but I do it in my Kenwood Major which makes it an effortless process.I don’t have my own cow, but a friend of mine does and relatively often has a glut of cream. Making butter is a very easy process but does need to be watched.
You can also use store bought organic cream for this butter recipe. You can also up the quantity for a larger mixing bowl.
Basic butter recipe:
1 litre or 1 quart of cream
Salt – added at the end. (1/4 teaspoon per 4 ounces/115g butter)
Step #1
Pour the cream into your mixer. Put your whisking attachment on. Use your splatter guard to stop the mess.
Step #2
Churn on low speed to whip the cream. Bring the cream to stiff peak stage by turning the speed up.
Step #3
The last part goes very quickly as the cream starts to coagulate and the buttermilk seperates off. Slow your machine down at this stages. The cream also changes to a pale yellow colour.
Step #4
When the buttermilk has seperated, turn off your machine and put the coagulated butter into a dish and wash it with water to get all the buttermilk out. If you don’t do this the butter will go rancid quickly. Wash it until the water runs clear. You can now smooth it into butter dishes or freze it in a pat. You could also add the salt now.
Be sure to try one of my homemade bread recipes to go with your freshly churned butter!
