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Ooooh! I made butter new years day with some double cream on its date. Put the whisk attachment on the FP, put it on for about ten mins, strained the butter through muslin to remove buttermilk, shaped butter and wrapped in parchment and froze ( had a little taste before ( yum). Put buttermilk in freezer bag ( labeled ) for either scones or a chicken drumstick recipe I do of nigellas.
When my late mother made butter, she 'washed' it several times to remove all the buttermilk.....havent had homemade butter for years, cream is never reduced to a price which would make it worth while to buy.
Just found this thread after I had made my homemade butter from left over cream - took exactly 7 mins with my hand blender and it was fab but I read somewhere you can add olive oil to make a more spreadable kind - does anyone know the ratio of oil to cream?
Kondo'ed 76 items from wardrobe, 4 carrier bags of books
Hope someone comes along with an answer. Sounds good.
Wanted to add that you can also use whipping cream.
Father Ted: Now concentrate this time, Dougal. These
(he points to some plastic cows on the table) are very small; those (pointing at some cows out of the window) are far away... :D:D
0
:D:D0
