Making my own butter! (merged)

MrsE_2

Got 2 large cartons of double cream in Tesco today for £3.00 (too early for yellow stickers).

Made butter.
Really easy.

Hardest thing was squeezing the buttermilk out without those paddles.

Got about 2 & a half pats of butter & almost half a litre of buttermilk (which I plan to use for soda bread).

The butter would cost at least £2.50 I guess, so the buttermilk worked out 50p.

Its no cheaper than buying it if you get cream at full price, but if you get reduced ones its a win win.
Haven't tasted it yet (I hate soggy butter - I like it hard & salty - I put salt in).

Got a carrot cake & loaf from the new issue of Good to Know cooking as well & doing Delias latest Waitrose creation for dinner tonight.

All domestic goddess again.

nuttybabe

whoo hoo! just made butter!!! i got a tub of double cream for 39p this morning. Put it in a jar and about 15 mins later I had butter! Just had a bit on some my fruit loaf and it was lovely!!! Will be making it again as soon as i find more whoopsied cream!!!

ampersand

750gms of Mr T's Finest Extra thick double cream{3 x 19p each last night]turning into butter as I write.
It's so easy.:j

skintbint_2

hi thought i'd ask if anybody makes their own butter, Due to the bad weather and total lack of bread in the shops have made my own bread and while enjoying every last crumb i wondered how easy it was to make butter, looking at the info i found on the net it doesn't look too difficult, any body know of any pitfalls i should look out for and how much it would end up costing as i grudge paying a fortune for it and there never seems to be any great deals

thanks

russetred

Its really easy and there are a few threads on here somewhere. Cost wise I tend to swoop on the reduced cream and use that. You really need double cream, put it in a big jar and shake continuously till it seperates into butter and butter milk. Drain off and add salt to taste. Really easy and good exercise too.

Pink.

Hi skintbint

Butter is remarkably easy to make. I only ever do it with cream that I've bought at reduced price to make it cost effective and make it using a food processor to save on the hard work....even the children get fed up shaking the container after a while. My top tips would be to ensure that the cream is at room temperature before you begin and to make sure you get rid of every drop of buttermilk residue as if there is any left the butter can go off quite quickly

There is lots of advice and tips on this thread:

Making my own butter! (merged)

I'll add your thread to that one later to keep the replies together.

Pink

pollys

russetred wrote: »

Its really easy and there are a few threads on here somewhere. Cost wise I tend to swoop on the reduced cream and use that. You really need double cream, put it in a big jar and shake continuously till it seperates into butter and butter milk. Drain off and ad.d salt to taste. Really easy and good exercise too.

This is what I do, cream is usually reduced after Christmas and New Year. Good exercise for the arms, shaking the jar.
Pollys xx

Sambucus_Nigra

The one thing is to rinse it properly once you have poured away the buttermilk [and the buttermilk can be used in baking don't forget]; otherwise it will go rancid.

I rinse as much as I can, and then freeze it in small batches and use a small amount at a time.

adelight

we *somewhat successfully* made it at school when i was six, you'll be fine

ChocClare

If you have a Kenwood chef, do it in that - super easy (and less hard on the arms). Just put the whisk attachment on, bung the cream in the bowl and turn it on. It will whip up into the sort of cream you can pipe onto stuff and then it will look slightly curdled and then you'll get flecks of yellow. One tip - turn the machine down AS SOON AS you get the first fleck of yellow as it separates quite suddenly and then you will find your kitchen sprayed with buttermilk

As others have said, SQUEEZE SQUEEZE SQUEEZE and run under cold running water while kneading with your fingers to get out every last drop of buttermilk.

I always make butter in the New Year when the double cream is reduced to about 10p per pint - my DH looks at me in horror as I come in with carrier bags full of the stuff. The good news is the cream and the butter both freeze very well, so you don't have to use it straightaway. Oh, and butter is more successful if you don't make it with VERY fresh cream, so the knockdown price is the best time to try it. Have fun!