Friday, 3 October 2008

making butter...

you will need a jam jar & some double cream (it's better if the cream isn't fresh, else it takes longer!).

1. Take the cream out of the fridge and let it warm to room temperature for about half an hour.

2. Pour cream into jam jar, about a third of the way up the side, leaving plenty of space.

3. Screw lid on tightly and shake up and down and all around so that cream bounces against the lid.

4. First you will feel the cream slop about in the jar, then you will notice it stops slopping and goes silent. At this stage you just have whipped cream. Keep shaking! It may take 10 mins, it may take 1/2 hour.

5. All of a sudden the sound and the sensation will change. You should have a big lump sloshing around in a thin watery liquid. The lump is your butter and the liquid is buttermilk - carefully open the lid and take a look inside.

6. Now you have to wash your butter under the cold tap: drain the buttermilk off into a mug and fill the jam jar with cold water. Swirl the lump of butter around in the water and pour the water carefully away. Do this again and again until the water is clear.

7. Put the butter lump on the board and press down on it with the back of a wooden spoon (or use your hands) to force out any buttermilk still inside. This is important as any buttermilk left inside it will make it go sour.

8. Now you can wrap and refridgerate your homemade 'pat' - or eat it stright away on hot toast or crumpets!

Recipe taken from The River Cottage Family Cook Book

1 comment:

  1. Ooooh we are soooo doing this!!!!

    Any way it could be done with goats/sheeps cream?

    If not we'll just do it anyway and eat it sparingly ;)


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