Making my own butter! (merged)

Swan_2

paganflossy wrote: »

:jthank you - not sure about the wash out the buttermilk bit:o the buttermilk that 'just' comes out can be used I know do you put butter in muslin and wash and squeeze and can this be used??

just put the lump of butter in a big bowl of water or in a bowl under running water & work it with your hands as much as possible, till the water's as clear as you can get it

the buttermilk you drain off before washing the butter is lovely to drink chilled, it's nothing like the thick kind you get in the supermarket, it's delicious & refreshing

you can use it in baking too, but mine never lasts long enough

paganflossy

Swan wrote: »

just put the lump of butter in a big bowl of water or in a bowl under running water & work it with your hands as much as possible, till the water's as clear as you can get it

the buttermilk you drain off before washing the butter is lovely to drink chilled, it's nothing like the thick kind you get in the supermarket, it's delicious & refreshing

you can use it in baking too, but mine never lasts long enough

thank you thats great because I havent got any muslins now!! :rotfl::rotfl:

I will use the buttermilk in baking as I dont even like the taste of milk so I wont dare drink it:eek: but scones here we come..... and that leads to another question if there isnt enough buttermilk can it be made up with normal milk?

ubamother

paganflossy wrote: »

thank you thats great because I havent got any muslins now!! :rotfl::rotfl:

I will use the buttermilk in baking as I dont even like the taste of milk so I wont dare drink it:eek: but scones here we come..... and that leads to another question if there isnt enough buttermilk can it be made up with normal milk?

If you have it - I would suggest making it up with yoghurt, or milk that has had a squeeze of lemon and left for 10 mins to curdle slightly.

paganflossy

ubamother wrote: »

If you have it - I would suggest making it up with yoghurt, or milk that has had a squeeze of lemon and left for 10 mins to curdle slightly.

Yet again thank you- I have reduced fat natural and greek yoghurt and reduced fat creme fraiche so thats sorted!!:j

caitybabes

Hello I'm very interested in this too - does making butter from cream work out cheaper than buying butter? How much cream do you need to make 250g of butter?

Thank you Cait

ubamother

In terms of volume, it's about half - i.e. a full pot of cream would make half a pot of butter. Sorry - never thought to weigh!

rubys_mummy

hi, is it just a case of putting the double cream into the food processor? adding nothing else, whizzing it for....how long?until it looks like butter? then put it in a muslin cloth and rinsing it under a tap till the water runs clear? then adding salt to it?

thanks

JillS_2

caitybabes wrote: »

Hello I'm very interested in this too - does making butter from cream work out cheaper than buying butter? How much cream do you need to make 250g of butter?

Thank you Cait

I seem to get about 1/2lb (213g) of butter from 1 pt (600mil) of cream so not worth making as a save money endeavour unless you can get cream for less (preferably much less) then £1 a pint.

ubamother

rubys_mummy wrote: »

hi, is it just a case of putting the double cream into the food processor? adding nothing else, whizzing it for....how long?until it looks like butter? then put it in a muslin cloth and rinsing it under a tap till the water runs clear? then adding salt to it?

thanks

exactly - its only takes a few minutes - first you'll get whipped cream, then it will look weirdly granular, and then quite suddenly it will morph into a smooth lump with liquid swishing around - that's your 'buttermilk'. I tip this out, put a load of fresh water in and whizz, then tip out and repeat, before I do the washing, squeezing thing. As long as your water is good and cold, the butter remains waterproof so washing it doesn't dilute it in any way. When I'm rinsing it, I tend to slap the butter on a wooden board, tilt this slightly and lay under a gently running tap, and use a knife to cut the butter up, rinse, push back together, cut up, rinse, push back etc., until the water is running pretty clear. then cut and squeeze like mad to get the water out (I can never find my muslin cloth so usually do without) I then sprinkle with salt and squidge through. I then shove it in a plastic pot and push hard to get rid of any air pockets - this also helps get rid of any last drops of liquid that might be hiding in the bottom of the pot. I am shockingly bad at making proper butter pats which is why the pot does it for me - I have the proper wooden paddles as well but completely useless! Hope this helps. This is the way I do it, there are lots of other ways too I'm sure!

rubys_mummy

thanks for that explanantion ubamother.....makes things so much easier when i can read it step by step

will have a go next time i can get some cheap cream xx