Making my own butter! (merged)

hollyh

yes i did. It was a big mass of buttery looking stuff in buttermilk.

I can't understand it ?

squeaky

Me neither. Hm... the only other thing I can think of is - did you let the cream warm up to room temperature before starting? After that, I'm thoroughly lost, sorry.

Angelina-M

hollyh wrote:

yes i did. It was a big mass of buttery looking stuff in buttermilk.

I can't understand it ?

I think it probably is butter but it really does taste different being homemade. Mine turns out really creamy, but within a day or two it 'matures' and tastes more like butter.

I certainly wouldnt buy butter again, the difference is incomparable!

hollyh

squeaky wrote:

Me neither. Hm... the only other thing I can think of is - did you let the cream warm up to room temperature before starting? After that, I'm thoroughly lost, sorry.

Um maybe it wasn't quite room temperature:o I'll try again and let you know how i get on.

Thanks

daphne_descends

I had some cream in the fridge that was dated the 5th and so I tried making butter as per the instructions - I think it's turned out okay but it is VERY soft - I didn't get much buttermilk out of it even with squeezing and rinsing (about the equivilent of milk in a cup of tea). Is this normal or did I do something wrong? I used about half of a 284ml pot.

apple_mint

I get almost a small mug full from a large (500+ml) pot of double cream. The higher the fat content the more butter (and less buttermilk) you will get. So with extra thick double cream you'll get a lot less buttermilk.

squiggles

Can i ask a dim question please?

If my cream is dated say use by 12th january,so the butter i would make would only be of use until 12th january? or does all that shaking give an extra life span.

thriftlady_2

I think I'm right in saying that the production of butter began as a way of preserving cream. The rich creamy Summer milk would have gone to waste otherwise. So, I would think your butter will last longer as butter than as cream. Salt was added to help preserve it further.

soba

Another dim question, would it be possible to add salt? I've tried unsalted butter, but it just tastes like lard to me!! Or is HM butter tastier? Off now to try freecyclcling for a Kenwood Chef......

soba

Result!!!

I'm picking up a Kenwood Chef on Wednesday

Three cheers for Freecycle:beer: