Making my own butter! (merged)

v8monkeyboy

Ref the buttermilk.

In Denmark (where I originate from), we use buttermilk as a desert. We add sugar to taste and lemon and eat it like a soup, but after dinner.

We also float some small hard sweet biscuits in it (kammerjunkere), but we can't find them over here.

It is absoultely delicious though!

Trishh_2

I've joined the butter making squad :j
Had 2 pots of reduced (to 9p) double cream in the freezer, for the past 2 months ... it's turned it into 250g of lovely butter and 1/4 pint of buttermilk. Bargain for 18p I made it using my food processor, took about 5 mins.

http://yfrog.com/22butterfromcreamj

http://yfrog.com/5pbuttermilkj

npsmama

Trishh wrote: »

I've joined the butter making squad :j
Had 2 pots of reduced (to 9p) double cream in the freezer, for the past 2 months ... it's turned it into 250g of lovely butter and 1/4 pint of buttermilk. Bargain for 18p I made it using my food processor, took about 5 mins.

http://yfrog.com/22butterfromcreamj

http://yfrog.com/5pbuttermilkj

Looks wonderful! :T

looby-loo_2

I bought 6 pots of double cream and made butter from 5 of them and left the whey in the fridge in the cream pots. Next day I went to work and left a note for my daughter to pick some strawberries and make icecream.

She was really upset because by mistake she used the whey instead of the double cream, anyway, it worked! We had some for tea and it was a bit like a sorbet but creamier - and best of all the strawberries were not wasted

ampersand

That's a good tip looby-loo, of the 'happy accidental discovery' type and all the better thus. Shall freeze some buttermilk for this year's raspberries. What sugar/fruit proportions did you use, please?
Anyway, as this is the buttermaking Thread, 4 packs weighing 3lbs done. It's lush.

jammy_dodger

have just made butter for the first time , from some whoopsie channel island double cream (down to 10p) it tastes wonderful
cant believe how easy it was just popped it into my food mixer then added a little salt . just waiting on loaf to finish in bread maker :j:j

Gigervamp

Yay for you, on getting a bargain AND delicious homemade butter!

valk_scot

If you want to shortcut all the shaking, use a mixer. Normally when you whip double cream you want to stop when it reaches soft or firm whip and if you overwhip it then it will start to seperate...into fat and buttermilk, which is what you want when making butter, yup? I don't find the mixer works quite well enough to get the butter into one solid lump but if you transfer it to the jar at this point, it saves an awful lot of shaking time.

Jacqu79

I bought a tub of organic double cream reduced to 45p in tesco last night, but didn't get round to using it up, so had a wee search on here for ideas of what to do with it and came across this thread. Well now I have a huge lump of gorgeous butter sitting in my fridge and I'm so excited I can't wait to go out and search for more reduced cream tomorrow!!!:j

I just poured the cream in a lock and lock tub and shook like mad(with a little help from my OH) and 10 mins later I had a lump of butter!!:T

I'm not sure I squeezed all the buttermilk out, but I'm not too fussed this time as I'm sure it won't last long enough in this house to go off!

Thanks to everyone who posted tips on how to do this on here! I'd never have dreamed of doing it before!:money:

MrsE_2

mwa wrote: »

OK I know I am ridiculously excited over what many of you probably do all the time but I MADE BUTTER! I can't believe it worked out, was expecting it to go wrong as many of my efforts do but it didn't and I now have a lovely little lump (prob about 100g) in my fridge which I just enjoyed with some scones and jam.

All I did (for those not in the know) was pour 1/2 tub of double cream into a lidded tupperware cup with 1/2 tsp salt (you can use a jam jar or similar as long as there is plenty of shaking room) and shook it for about 20 mins until it started sloshing and there were little yellow lumps of butter in buttermilk. I then squeezed out the excess buttermilk under cold running water and then put it in an airtight container in the fridge.

I am amazed! I always see cheap cream reduced and never get it as I don't use it but I will get it and make butter from now on.

MWA

Glad it works adding the salt, as I was worried about how you could mux salt in after butter was made.
I like salty butter:D