How To Make Your Own Butter

Have you ever spotted a wonderful offer on double cream (called heavy cream in US) in the supermarket and passed it by because you know you couldn't eat it all before it went off? Next time, snap up that offer! 

You can freeze the cream or you can make your own wonderful butter. Making butter is easier than you might think. All you need is a mixing bowl and an electric whisk. Alternatively, use a butter churn. Or you could simply use elbow grease!

Whatever method you use, first let the cream reach room temperature (around 20C or 68F).  It could take a few hours but it's important.

The elbow grease method is to simply put the cream into a jar and shake and shake and shake until it turns into butter. I've tried this and although it worked, it took a long time and made my arms ache appallingly! The butter churn method is similar but uses a hand-cranked paddle to turn the cream into butter.

The whisk method is to whisk until the cream clumps into butter. It will separate from the buttermilk, which you can save and use in a variety of recipes. Drain well, using a sieve.  Put the butter back into the bowl and whisk again for about 30 seconds to separate out more of the buttermilk. Remove and sieve again.  Put butter back into the bowl and "wash" it by filling the bowl with very cold water. While the butter is in the water, knead with your clean cold hands, or use butter pats which have been chilled, to force out more buttermilk. Drain the water, cover and wash twice more, until the water is totally clear. Then form into butter blocks.

You can salt the butter if you want or add flavourings like garlic or dried herbs. If you are going to freeze the butter, leave it plain.

Picture from Milky Day

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