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Making my own butter! (merged)

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Comments

  • skintchick wrote:
    Surely more expensive than buying butter?

    Maybe, but I try to make as much as I can from scratch as my 3yr old son has a bad reaction to additives in food.
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  • Are there additives in butter? There are no ingredients listed(except added salt)because butter is a raw ingredient like milk or cheese.It is just 'changed' cream.

    I sympathise with you wanting to make everything from scratch though as my dd has food allergies so I make from scratch too.I like The River Cottage family Cookbook too.
  • skintchick wrote:
    Surely more expensive than buying butter?


    We buy the cream from Somerfields usually when it is on special offer. About a month back they had them for 35p each with your saver card so we bought up loads as the date on them isnt up until Feb 2006. It probably still works out a little more expensive but at least you know whats in it.

    I posted about this a while back on the debate about butter vs margarine. The Hugh books are great, im a fan of river cottage. Making butter is a lot of hard work though, we put it into our ice cream maker and it took hours to turn into butter. I do remember someone saying that it works in a food processor but i havent tried that yet.
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  • Just to clarify (no pun intended!) I can make butter from double cream (excellent book by the way - got it for xms myself!). Can i freeze double cream if i find it reduced? can I then use whats left- the buttermilk for making cakes - but can't refreeze the buttermilk?
    I don't use a whole lot of butter except for cakes and i bought as a treat some italian butter made from cream and it was lovely! I then looked in my new book and saw the same thing about butter making, I remembered making butter from the top of the milk as a kid! Might be a double purpose and prevent bingo wings if i can keep shaking jars of cream!!!!!
  • thriftlady wrote:
    Are there additives in butter? There are no ingredients listed(except added salt)because butter is a raw ingredient like milk or cheese.It is just 'changed' cream.

    I sympathise with you wanting to make everything from scratch though as my dd has food allergies so I make from scratch too.I like The River Cottage family Cookbook too.

    Just checked some Asda Butter Spread in the fridge:

    Vegetable Oil, Reconstituted Buttermilk, Hydrogenated Vegetable Oil, Salt, E471, Lecithin, Lactic Acid, Potassium Sorbate, Flavouring, Colour, Vitamin A & D

    Not so sure about pure butter as we have none in at the moment, however I do try to buy Anchor butter and cheese as they have no artificial colours or flavours
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  • kabie
    kabie Posts: 537 Forumite
    We only have butter because we don't like the additives in the other stuff!
    Got some double cream in the fridge, thought we were talking hours though? Anyone know realistically how long it would take by hand and do I need a container a lot bigger than the volume of cream ie I can't just take the unopened cream and shake that, can I?
  • When I say butter I mean pure butter.Butter is a pure,natural ingredient and any 'spread' is the work of the devil-even if it has the word butter in it's name!

    Its a shame people use the word 'butter' to refer to these spreads,I've even been served spread in restaurants which I find unbelievable.
  • jordylass
    jordylass Posts: 1,092 Forumite
    First Post Name Dropper First Anniversary
    I was fascinated by this and will be looking out for cheap cream. A quick search found this way of making it with the processor. http://www.cookingforengineers.com/article.php?id=113
    There is nothing either good or bad but thinking makes it so.
  • kabie wrote:
    We only have butter because we don't like the additives in the other stuff!
    Got some double cream in the fridge, thought we were talking hours though? Anyone know realistically how long it would take by hand and do I need a container a lot bigger than the volume of cream ie I can't just take the unopened cream and shake that, can I?

    Kabie, all I did was pour the cream into a container so that it was one third full of cream as you need the two thirds air space for it to move around - it is hard work with all the shaking but it's not so bad if you can take turns with someone - it can take between 10 and 30 minutes, and make sure the cream is room temperature and not straight from the fridge
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  • jordylass wrote:
    I was fascinated by this and will be looking out for cheap cream. A quick search found this way of making it with the processor. http://www.cookingforengineers.com/article.php?id=113

    Great find jordylass!! This is easier than shaking!!
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