Making my own butter! (merged)

redlady_1

CC - you have just answered my question which was whether you could do it in a Kenwood Chef. Thanks very much

Al1x

I didn't realise it was so easy... gonna be on the lookout for reduced cream now to give it a go!

skintbint_2

thanks all, will be scouring the shelf every time i go in to the supermarkets, mmmmmmmm garlic butter, chilli butter, parsley butter. i dont have a kenwood unfortunately but will just use my little hand held mixer. am beginning to enjoy this making my own stuff - kids think the bread is marvellous ( i dont have a bread maker either- can do 4 loafs in the oven at once and freeze) just wait until i can say i made the butter as well!
smug or what!!
(i did a search earlier but couldn't find the previous thread - thanks)

ampersand

skintbint wrote: »

thanks all, will be scouring the shelf every time i go in to the supermarkets, mmmmmmmm garlic butter, chilli butter, parsley butter. i dont have a kenwood unfortunately but will just use my little hand held mixer. am beginning to enjoy this making my own stuff - kids think the bread is marvellous ( i dont have a bread maker either- can do 4 loafs in the oven at once and freeze) just wait until i can say i made the butter as well!
smug or what!!
(i did a search earlier but couldn't find the previous thread - thanks)

#######
Snap! on the above, skintbint - and congratulations on doing it with handmixer.

Huge lucky trawl chez Mr T last night - large 600ml extra thick double cream reduced to 22p! Loads there, have taken a dozen to do butter as presents and for our charity, more to pass on[L is making freezer space now!]
Met another lady who, with any luck, is directing her children to this Thread as we speak:) - hope you have some lovely butter, P -
and welcome to mse.

lapis_lazuli

I did it! :jI used my electric handwhisk. It took longer than I thought -- the mix looked worryingly close to dry and crumbly scrambled eggs, and then I noticed the tiniest bit of buttermilk!! After that it started flushing quite fast and had turned into proper butter in less than a minute. YAY!!!

leone's method of squeezing between two chopping boards with layers of kitchen paper works wonders. Then I realised I'd forgotten to wash it!! Over to the sink, turn on the cold tap...almost no buttermilk came out at all!! Back to the chopping boards, wrapped the paper around the lump this time and squeezed...oh no!! The butter actually came through the paper!! Removed stuff that had gone through, carefully peeled off the paper and made the butter into a ball. Ball of butter on plate with a bowl on top, buttermilk in another bowl, plate on top of buttermilk bowl and straight into the fridge. I could not resist trying the butter on its own though -- it tastes mostly like the cream it was made from. Yum! Scones with the buttermilk are my next attempt!

Swan_2

doesn't anyone drink the buttermilk?

chilled it's absolutely delicious & very refreshing :drool:

Grumpysally

Ive just 'inherited' an old kenwood chef and am very very excited ( perhaps a little too excited, but I seem to be in good company here ; } )
Ive already made a super swiss roll, ( and almost eaten it all, oh dear)

'Cos its an old machine some of the recipes are a little difficult to get to grips to, though I love the 'old money' weights, always use them anyway. )
However I am a bit stymied by this the butter recipe:
'use ripened dairy cream (approximately 4days old )'
What does ripened mean? Im assuming that the 4 days would be 4days after the use / best by date.

Also, how long does the buttermilk keep for?
Is there any way of hastening the 'ripening', could future batched be encouraged to ripen by adding butter milk or perhaps lemon juice to fresh cream.
I could only find full price cream in supermarket yesterday, best by 21st march which added to 4 days would take me to 25th,......I CANT WAIT THAT LONG!

Also I notce that danish style butter has 'lactic cultures ' in the ingregients, is it possible to do this home made style?

Could I use ready bought soured cream or would that just be nasty.

Has anyone tried blending sunflower oil in to make a 'spreadable' version?

Appologies if these are repeat questions but theres so many postings on here I havent time to go through them, ( plus I find that one post leads to another and before you know it Ive been here all morning............)

Thank you, Alison

Swan_2

hi Alison
I can answer (hopefully ) a couple of your questions

I've had the buttermilk in the fridge for 3-4 days & it's been fine, I drink mine before it gets anywhere near my baking though!
but it can also be frozen if you want to keep it for longer

you can't properly ripen modern cream because it's been pasteurised, it will just go bad if left long enough, similarly with milk, it never sours properly, just goes bad

so unless you can find a source of raw cream, just use yours as soon as you like, but make sure it's at room temperature before starting

the butter it makes will be like American 'sweet' butter, not like any of our salted or unsalted butters here


I'm sure there will be others along soon to help with your other questions, happy buttermaking

louisaL

I would like to give this a go but wanted if people do it to save money, because they prefer the taste or another reason.

rachbc

i've done so before - but I don't think I washed the buttermilk out enough as it went off much quicker - with the price of butter now i think I might try again. I did it in my kenwood chef