Making my own butter! (merged)

Lovelyjoolz

Yup! I just chuck cream into my Kenwood mixer and leave it churning away while I do other stuff in the kitchen.

And you don't just get butter - you get fresh buttermilk which makes the most amazingly gorgeous scones! *drooooool*

lindens

We used to make butter as kids - top of the milk in a jam jar and walked around shaking it for a few hours. had for tea then on our butties!
Obv the above method is even better once you're grown up lol.

MadelinesMum

lindens wrote: »

We used to make butter as kids - top of the milk in a jam jar and walked around shaking it for a few hours. had for tea then on our butties!
Obv the above method is even better once you're grown up lol.

Brings back memories - my dad used to fill a small flask with the cream from the top of a bottle of whole milk (silver top) and I would shake it for what seemed like hours. I think it was all a ploy to keep me occupied, lol.

Wornoutmom

Does this work out cheaper than buying the butter?

Sambucus_Nigra

It does if you buy on offer cream.

We made some today at school actually.

heretolearn_2

It isn't too hard to make.

I accidentally over whipped some cream by hand and it suddenly turned all weird, kept going and ended up with butter...

It's cheaper if you find reduced cream.

HappyMJ

Wornoutmom wrote: »

Does this work out cheaper than buying the butter?

If the cream is cheap and you have a use for the buttermilk....yes...otherwise no. Don't buy full priced cream and expect to save money as you won't.

peachyprice

How much butter do you get from 500ml of cream? And what cream works the best?

babyshoes

I'd expect about 200-250g ish from 500ml of double cream. I've not tried it with other types of cream as they have a lower fat content, so I expect you'd end up with less butter and more buttermilk. The buttermilk you get from this process is not the yoghurty type you can buy from the shops, but tastes more like full fat milk - it's yummy!

It really is that easy to make, but remember that HM butter can go rancid quicker than commercial butter due to the remaining milk solids which are thoroughly rinsed out in the commercial process - rinsing the butter as best you can with clean water when making it at home helps, but I recommend freezing it and only taking out what you need for the next few days, especially if you don't want to salt it.

peachyprice

Thanks, I might give it a go just for the fun of it, it works out about the same cost so there's nothing to lose.

I remember making it at primary school, many many moons ago.