How long does h/m butter last.....

kippers

I managed to get 6 large pots of extra thick cream each for 19p today so ive decided to make butter (which im doing at the moment) and i will freeze the butter.

My question is..... The cream is dated 31/12 so should the butter be taken out of the freezer and eaten the same day ie do i need to freeze in small daily portions?...... Or will the act of removing the buttermilk and mixing allow the butter to be kept longer in the fridge?

Are there any regular buttermakers out there that use whoopsied cream?

bexster1975

Hello kippers!

You lucky devil, I was looking for reduced cream earlier and found none at your excellent price

I don't regularly make it, but I have done before and I'm certain it kept in the fridge for a week. Happy butter making!

Bexster

Primrose

Sounds interesting in case I come across some reduced cream.
Can you provide a recipe please?
Assume it has to be double cream, or can you also use whipping cream?

bexster1975

Hi primrose

No recipe. Put it in the mixer on medium/fast. Add salt if desired. Mix. Remove liquid ( buttermilk) can use that in cooking it also freezes well. I have also done it by hand in a jar ( mostly with kids as they enjoy the lengthy process!!) shape butter and fridge/freeze.

I have only used double cream ( though not extra thick) no idea re:whipping cream

hth

Bexster

FairyPrincessk

It depends on how much buttermilk you manage to strain out. If none, then about a week should be the absolute limit, I'd try to use it within three days. It can keep longer if more buttermilk is extracted. Salt also helps to prolong the life, but you'll probably know when it is sour/rancid.

jfdi

I’ve been doing this for a few weeks now, if I see reduced cream!
You can use whipping, double and extra thick double, but I always seem to get about 1/2lb butter and 250 ml buttermilk from 600 ml cream, whichever one I use!
Once the butter has formed and you’ve saved the buttermilk, wash the butter through under ice cold water to rinse out any leftover buttermilk. I find it’s easiest to add salt now (if I add it to the pre whipped cream it takes longer!) and knead it in.
Then shape it and fold into greaseproof paper and refrigerate/freeze.

kippers

Hi all, thanks for your replies. I brought 6 x 600ml cartons of extra thick double cream for 19p each. I used 5 cartons to make butter which made the equivalent of 7 lots of 250g packs of butter for 95p which would have cost £10.15 in Aldi. Also with my last 600ml carton of cream i made some plum ice cream ( using plums from my allotment and caster sugar from my pantry).

Very pleased with my butter ( which i froze in small portions) and im looking forward to my plum icecream too. Its been a good day- lets hope 2018 will carry on the same.

sweetilemon

kippers wrote: »

Hi all, thanks for your replies. I brought 6 x 600ml cartons of extra thick double cream for 19p each. I used 5 cartons to make butter which made the equivalent of 7 lots of 250g packs of butter for 95p which would have cost £10.15 in Aldi. Also with my last 600ml carton of cream i made some plum ice cream ( using plums from my allotment and caster sugar from my pantry).

Very pleased with my butter ( which i froze in small portions) and im looking forward to my plum icecream too. Its been a good day- lets hope 2018 will carry on the same.

Very impressive! I actually saw this exact deal in my supermarket (wonder if it's the same one!) but I have to admit I walked right past. Enjoy! Ice cream sounds amazing.

JIL

This link is from the os grocery challenge

https://m.wikihow.com/Make-Butter