Making my own butter! (merged)

astep70uk

kabie wrote:

I can't believe how easy it is (more so when you rope in the other family members to do most of the shaking!)
I keep looking at the amount of butter that I got from a smallish carton of cream : pretty amazing, (and only cost 20P!)
Going to make some more later: picked up more reduced cream. Anyone know roughly how long the butter will keep in the fridge or freezer? Made scones with the buttermilk they were yummy. To do the patting I used a rather large wooden spoon and a spatula.

Kabie, I've had some in the fridge for a week now as a 'test' and it's still OK. You just have to make sure that you've rinsed it plenty to remove all the buttermilk, as this is what makes it rancid.

leonie_2

astep70uk wrote:

My butter is really hard and quite 'unspreadable' even when out of the fridge. Do you think adding a little oil when mixing may help it to spread or do you think it will affect the butter??

Thanks

Hmm mine is very solid, but does soften up well when I leave it out of the fridge. Im finding it great for sauces etc, so creamy.

I do hope it keeps well as I bought ten big pots of cream yesterday! Reduced to 20p each, so its a slapping and freezing day for me lol!

Hunnymonster

astep70uk wrote:

Has anybody made butter with long life cream such as Elmlea - just wondering if the finished product is any different from 'fresh' cream?

Check it out - Elmlea is not cream - it's some chemical concoction of dairy products, so if it works at all it'll be very different to butter made from proper cream.

astep70uk

Hunnymonster wrote:

Check it out - Elmlea is not cream - it's some chemical concoction of dairy products, so if it works at all it'll be very different to butter made from proper cream.

OMG Hunnymonster - you're so right! There are FIVE 'E' numbers in the one in my fridge!!!! No more Elmlea for us!! Thanks for pointing that out

leonie_2

Morning folks

Well, after getting my beloved Kenwood Chef for Christmas, I've been a busy bee making things, but my best thing up to now is homemade butter.

The butter is really lovely. Very creamy so a little goes a long way! I've used it in all the ways I would normally have used butter/spread and i've had good results. I made a wonderfully creamy cheese sauce with the butter and buttermilk, I also added spare buttermilk to the mashed potatoes and even the kids noticed the difference, they loved the creaminess!

Buttermilk scones are gorgeous, so light! Great for using up extra buttermilk.

I went to the supermarket the other day and bought ten, 20 ounce pots of cream reduced to just 20p each. Thats certainly moneysaving, but the taste is far superior to even the most expensive butters i've tried and its going to be better for us than using marg/spreads with all those icky additives :-/

From what I read, its seems that buttermilk is lower in fat than whole or semi-skimmed milk (more like skimmed) so adding it to sauces and mash must be good for the dieters amongst us... and it tastes creamy, not watery!

Lol cant you tell im raving about this!

Glad

I so want to try this
where can I get the paddles from?
love Queenie's idea of exercising the calves at the same time could do this while on MSE

Chris25

:drool: ...............must dig mine out. Cream seems to be cheap most places now.

carol_a_3

I sold my Kenwood chef about 15 years ago for a new super dooper does everything food processor...worst thing I ever did!!

leonie_2

Chris25 wrote:

:drool: ...............must dig mine out. Cream seems to be cheap most places now.

Thats the thing, theres loads of cream left over from Christmas so its dirt cheap. I think the butter will be fine in the freezer for up to three months, so its a brilliant way to save money and eat healthier if you use it sparingly instead of spreads/marg etc.

Carol_a I spent ages wondering whether I would get enough use out of the Kenwood to justify the cost but I use it for everything I can. I even think up dinners that I can make using it..... but thats just a new toy thing lol.

carol_a_3

I think it was because of the extra attachments I had taking up cupboard space I got put off...tin opener, liquidiser, mincer, cream maker etc etc. I bought it just before I got married in 1976 (for about £30) we asked for all of the attachments on our wedding list and got most of them bought for us but I only really used it for cakes and the odd loaf of bread with the dough hook as I was working full time and not so OS in those days.

My mum got a food processor in the 80s which seemed to do everything with just a change of blade so I was sucked in and sold my Chef and all attachments for £50. The food processor is useless for cakes so I use a hand blender in a bowl and have a breadmaker now. If they weren't so expensive now I may consider getting another Chef but shouldn't really be making cakes anyway as I've got about 3 stone to lose!