making butter from cream

nik0510

hello, this is my first post, been watching you guys for ages, anyway yesterday i was reading a thread about making butter from cream, I have hunted in the recipe index and i cannot find it, sorry.

MrsTinks

Well all you need is cream really

I use whipping cream as a rule but I guess doublecream would work...

Put COLD cream in a bowl and WHISK! if you want salted butter then sprinkle a little in but I prefer unsalted butter so don't really bother. I guess it would last longer if you salted it though but do so nearly at the end when the butter is nearly solid.

Keep whisking until the cream starts to turn to butter. You will probably find that you'll get some watery liquid in the bottom but that's normal It's what's called buttermilk You should squeeze the butter to try and get rid of as much buttermilk as possible as this will help it keep

I put the butter in a small plastic pot and freeze it to set and then take it out of the shape (mine is square so it stacks well )

And there you have it... butter

thriftlady_2

It's not really a recipe Nik,you just pour some double cream into a jar,screw the lid on tight and shake it until your arm drops off!

You'll know when you've got butter.First it goes completely stiff and it seems like there's no liquid left,then all of a sudden the butter separates from the buttermilk and you have a lump of butter sloshing around in your jar.You then need to wash it under the tap and squeeze out any remaining buttermilk or it will go rancid.HTH

Queenie

:hello: Welcome nik0510 :hello:

Delighted you've come out of lurkdom

Either of the above methods work - but, regarding the "buttermilk" - *don't throw it away!* - use it to make scones to spread your lovely HM butter on :drool:

Have fun making your own butter

bootman

I've just made some so I could make a cake.

I started with the jam jar, progressed to a hand blender and have just bought a kitchenAid mixer which is much easier.

Just pour it in whisk and wait it will go to whipped cream then look like a very yellow crumble then suddenly will separate so you have milky water and butter. Stop mixing now.

Rinse and squeeze under cold water till clear runs out and there you go butter :j

black-saturn

How long does it take to whisk into butter?

nik0510

:j thanks for the replies tine, thriftlady, queenie and bootman, will hopefully make some this weekend and post whether it was a success.

Queenie

How long does it take to whisk into butter?

By jar - about 20 mins ish (tip given to me by another lady - give the jar to the dk's and let them make a game out of rolling it to one another across the floor )
By machine - a few minutes only

Mr_Proctalgia

I have been making it on a fairly large scale since the previous thread surfaced, I wait to get reduced price cream and then get the mixer out, in fact two days ago I bought a gallon of Double Cream and made 6 pounds of it :j

I have found through research on the web and empirically that it "turns" much faster if a) the cream is at room temperature and b) the cream is a bit older (say use by date plus maybe 2 days) When using a mixer it can go in as little as 2 minutes!! I have a KA type mixer (A Hobart) and I found that the flat beater is best (you cannot easily get the butter out of a balloon whisk) I line all the cream up to warm on my radiator together with the bowl and beater then add the cream at 2 pints a time, start at a fairly slow speed until the cream is just starting to thicken then up the speed to about 50% of max and keep an eye in it, as soon as it starts to separate (ie go granular) I turn the speed back down (this stops you and the kitchen being covered in buttermilk :laugh:) then once the butter starts to form (you will hear it first) I switch off and pour off the buttermilk, this is repeated twice. Doing it this way gets almost all of the buttermilk out of the milk mechanically.

Then remove the butter to a bowl of tepid water and mash it with a masher to remove the last of the buttermilk and change the water as necessary till it is clear.

I then store it in cold water in the fridge till it is all done and form it all into a big sausage on a clean tea towel, working it back and forth till it is all dried and one piece (this is hard work BTW :rolleyes: - It may pay you to let it warm a little - It won't stick to the towel either unless it is very soft) I usually wrap it in another towel and leave it overnight in the fridge once again then the folowing bay I either pat it or roll it and store in greaseproof paper in the freezer for use.

N.B.

You can add a little yellow colour at the start for a richer colour.
Add salt as the cream thickens up
HM Butter is much harder than shop bought, giving it a bit of a beat after washing helps somewhat.
It tastes really nice :drool:


HTH

leonie_2

If you leave it on your worktop all day to come to room temp it only takes half the time to turn into butter. I do mine in the kenwood in a couple of mins.

I also use the buttermilk in my mash potatoes and white/cheese sauce. I freeze it until I need it and its absolutely fine, however I wouldnt drink it once its been frozen

arkonite_babe

nik0510 wrote:

hello, this is my first post, been watching you guys for ages, anyway yesterday i was reading a thread about making butter from cream, I have hunted in the recipe index and i cannot find it, sorry.

HERE is the original thread for you nik