If you search for How to Make Butter you’ll get 25 million different voices giving their own method. Fact is all the methods are basically the same, although standing on your left foot whilst singing Blue Suede Shoes would add a new variation to the method. Hopping, dancing and singing aside, here are a few easy instructions and photos of what I did to transform double cream into butter, plus the added bonus of a bit of buttermilk for soda bread.
There are three recipe posts that stand out for me on this subject. The first being my friend, Celi, at her down-home-on-the-farmy blog The Kitchen’s Garden. The second is the Barker Brothers on Channel 4. They made butter last week, and managed to look adorable whilst doin’ it … making butter, I mean. The third is Gloria’s Laundry etc.
The Baker Brothers on Channel 4 http://www.channel4.com/4food/recipes/tv-show-recipes/the-fabulous-baker-brothers-recipes/homemade-butter-recipe
Gloria’s Laundry etc
This photo has nothing to do with butter but it has pretty buttery yellow colours and helps to break up the text … just in case you’ve forgotten what this post is about.
Step 1: Pour 300-900ml of double cream into a mixing bowl, plus a pinch of salt if you want salted butter. I used a standmixer but you can use a handmixer or even a glass jar with a tightly fitted lid that you shake and shake and shake and shake.
Turn on the mixer and let it do all the work for you. It takes about 7-10 minutes. I had to push the whipped, thickened cream back into the base of the bowl several times because the whip attachment couldn’t reach all the bits trying to climb up the side of the bowl.
Suddenly it was butter. Just like that. One second it was whipped cream; the next it was butter with buttermilk spurting and flying about the place. Take note of that. You’ve been warned. It happens instantaneously, and you need to turn off the mixer quickly to avoid being drenched.
Now fill a small bowl with icy-cold water and squeeze the butter through a fork, pressing out any remaining buttermilk. I don’t have butter paddles, so I wrapped it in kitchen towel and squeezed the remaining liquid out of it. Then I spread it flat with a knife, still pressing any liquids out, and finally rolling it tightly into cling film. I chilled it for a few hours.
I made some crusty rolls earlier in the day, the recipe is at Fresh Loaf website for Kaiser Rolls. I just baked them as crusty rolls by using a lower temperature and baking them longer. The fresh butter was a wonderful treat on those warm rolls. Heaven, I hope, is just like this.
What have you made in the kitchen this week?