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Making my own butter! (merged)

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  • erichamster
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    I've made butter several times when double cream has been reduced. Yes you must use double cream, single won't work.

    You literally just over whip the cream with an electric whisk until it splits. You whisk it, it will get very stiff then split into butter and buttermilk, be careful as if you have the speed on your whisk up high at this point then you are likely to get splashed (sometimes I cover the bowl and whisk with a cloth while whisking to avoid this). Once it has split, stop whisking.
    Then using a spatula or large spoon, press the butter against the side of your bowl, your aim is to squeeze out as much of the buttermilk (watery milky liquid) as possible, you need to get this out or the butter will spoil more quickly. You can pour off the buttermilk and use it in cooking or discard it.
    Then I usually add a little cold water to the butter in the bowl and squeeze it against the bowl again, continue until the liquid produced is mostly clear, then pour off all liquid and just add salt to taste. If you are going to freeze the butter, freeze it unsalted as for some reason it will grow more salty during freezing.

    Hope this helps, it really is an easy process that you'll get the hang of after the first time.
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  • Islandmaid
    Islandmaid Posts: 6,535 Forumite
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    As Erichamster said mix the double cream till it 'splits' and forms butter, I dain of the buttermilk and freeze in portion for making scones, then wash the butter in fresh cold water.

    I make into butter pats and make flavoured butters - yummy...

    Or you could put the cream in a jam jar with a marble and shake like my Nan used to give me - takes ages, but keeps a noisy littleun' busy ;)
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  • EllieWellie
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    Hi, here's a link to a short video http://www.bbc.co.uk/food/recipes/quick_tomato_and_basil_39444 in which James Martin shows how to make butter from double cream.
  • kathrynha
    kathrynha Posts: 2,469 Forumite
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    I've made it with my Guides before. We use double cream in a jam jar with a marble added to speed up the process. Once the butter and butter milk have split tip it out on to some muslin over a bowl and squeeze the butter milk out. Then add a bit of salt to the butter and mix it in well.
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  • rosie383
    rosie383 Posts: 4,981 Forumite
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    I make it in my FP when the cream is on offer. I like the idea of a marble in the jam jar though. I knew about the jam jar idea but not a marble. Love the buttermilk for making Norn Irish wheaten soda to eat with the butter!!! Any wonder I have to go to the gym 5 times a week?
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  • puppey
    puppey Posts: 86 Forumite
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    you can also salt the cream for flavour.
  • Possession
    Possession Posts: 3,262 Forumite
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    When buying lots of big pots of double cream this afternoon reduced to 30p, a man buying the same told me he just leaves them out on the side and if I left them till wednesday they wouldn't go off and I could just give the pot a shake then. As I'm exceedingly lazy and have a lot of pots this sounds a good plan to me, but is he right?
  • Big_Graeme
    Big_Graeme Posts: 3,220 Forumite
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    Possession wrote: »
    When buying lots of big pots of double cream this afternoon reduced to 30p, a man buying the same told me he just leaves them out on the side and if I left them till wednesday they wouldn't go off and I could just give the pot a shake then. As I'm exceedingly lazy and have a lot of pots this sounds a good plan to me, but is he right?

    No. He is quite wrong.
  • paddyrg
    paddyrg Posts: 13,543 Forumite
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    Maybe he's mistaken butter for yogurt (which is basically off milk, just done in a controlled manner!). When butter splits it does so fast. Double cream is at least 48% fat, butter is around 80%, so you get a lot of sloshing when the cream suddenly splits as more than a third by volume is water/buttermilk
  • zippychick
    zippychick Posts: 9,364 Forumite
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    this thread will help

    ill merge this later

    Zip
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