Making my own butter! (merged)

Angelina-M

Aww I was hoping that freezing it in ice cube trays would be ok. Anyway i've given it a go so i'll see whats its like when I defrost it.

I may go up to Tesco later and see if they have any cream on reduced. Maybe you lot havent been lucky because all the other MSE'rs read this and got there first! :eek:

magnolia65

I made butter...thanks for the idea to do it.

I didn't have a jar so I used an empty plastic 2pt milk bottle. Screwed the top tight and shook until solid. It wasn't looking like butter and had filled a fair bit of the bottle so I cut it open and scooped it into a large bowl and then used the electric hand whisk to finish off...took about 15 mins all in all.

Tried some on HM bread and lovely...will try some scones tomorrow with the buttermilk.

RacyRed

RacyRed wrote:

Oh Wow! I tried making butter with some double cream I'd had standing on the side while the oven was on, - my kitchen gets really warm.

It was ready in about 5 mins flat

Shaking a jar in the conventional sense had to be abandoned as my arms just couldn't take it, but I found it much easier to place the jar in the centre of a large, strong, cloth, gather up the corners as tightly as possible then swing the cloth in a gentle hammer action, you get much more shake for a lot less less effort

Oooh! got some pics of showing making butter the "Hammer" way. I hope this might be of help to someone else. I do find it a great deal easier and faster.

Angelina-M

I'm lazy, I just bang a few cartons in my kenwood chef and leave it to it!

RacyRed

Angelina-M wrote:

I'm lazy, I just bang a few cartons in my kenwood chef and leave it to it!

Oh no... Thats a Kenwood Chef added to my wish list

Angelina-M

You can usually pick them up cheaply at car boot sales, maybe a fiver. I shove in a few cartons at a time and it takes minutes to do. If I had to do it by hand I think I would be bored of it by now and would be buying butter again. However with the chef, I do bulk amounts that I buy in the reduced section and freeze it.

pancakequeen

I've just made my first batch of butter using some reduced cream from Sainsburys. My question is how long does the butter keep for? The cream has a use by date of 4th Jan.

thanks
Anne

hollyh

Hi can someone please help I was reading this thread the other day and thought making my own butter sounded like a good idea, so I waited until I saw some cream in the reduced section and bought it.

Well I made some butter the other day and it looked like butter but it tasted like cream. Is this normal?

( maybe the part where the lid flew off as i was just about to finish shaking it and I had to scoop it off the carpet didn't help. Had to tell oh the smell the next day was where the baby was sick.)

squeaky

Did you keep going through the sort of thick creamy stage until you suddenly got a solid lump splashing about in a thin liquid (buttermilk) again?

dannahaz

Hi everyone

I know there is a "Making my own butter" thread, and would be very happy for this post to be merged with it a bit later. The reason for starting my own thread is that I have a specific question which wasn't answered in that thread, and I am concerned that people who may have the answer may not keep going back to read that thread (iykwim).

So. Today I joined the happy band of butter makers, making butter in minutes using a mixer. I followed the excellent (and pictoral) instructions here http://www.cookingforengineers.com/article.php?id=113 (Thank you to whoever it was on this board who posted that link many months ago).

I want to salt my butter, so I did as suggested in the article. 1/4 teaspoon per 4oz butter and then whip again. I've dont that, but I'm not sure it's really getting well distributed. I'm concerned about overwhipping as i don't particularly want a really airy fluffy butter (which continued whipping is going to give me).

Does anyone have experience of salting butter successfully? How did you do it?

Thanks in anticipation

Hazel