I’m all about the basics, whether its sharing my little tweaks to make quality homemade british classics, or simplifying it all with a basic recipe. Today I’m going way back to the very basic of know hows, homemade butter. Butter is used in all baking and most dishes, its been used for thousands of years. Fast forward to 2015 and we’re more used to using processed margarine’s, ‘spreads’ or shop bought instead of the good old homemade classic. Obviously I’m not going to start spouting about how everyone must always make their own, we’ve all got lives to live. But every now and again, its kind of therapeutic to just go back to basics, make something so simple from scratch and revel in how fabulously domesticated we are.
So. Today I’m sharing a super easy tutorial on how to make it.
Here’s what you’ll need.
– 900ml double cream
This recipe makes roughly around 200g butter, my scales are broken *Gasp* so I had to guestimate. Its definitely not less, and if its more, you have more butter than you bargained for, its not really such a bad thing is it? All in all it cost £2.01 (Aldi do 300ml pots of double cream for 67p each)
Here’s what we’ll do.
First you need to decide how you want to mix your cream. There are a few ways to do this, you can use an electric whisk, a blender or even go super old fashioned and use a jar (I really would not advise doing this with a hand whisk!!! it takes a while, your arm WILL feel like its going to fall off).
So once you’ve decided (I used an electric whisk) whizz your cream until the curds and butter milk separates. Usually 5/10 minutes. If using a jar, simply pour your cream in, fasten the lid tightly & shake like your life depends on it.
Next pull your butter out of the mixing bowl, leaving your buttermilk. Fill up another bowl with icy cold water (even better if you put in some actual ice cubes) Put your butter into the icy cold water and squish the curds together underwater to make a rough ball of butter. Repeat this process with fresh water until the water stays clear. You do this to draw out as much of the remaining butter milk as possible, the less buttermilk, the longer your butter will stay fresh.
You can now add any flavourings, salt, garlic, herbs ect. Or you can leave it plain (I kept mine plain, I want to use some for cakes).
Next spoon your butter into a bowl or you can place it on a piece of greaseproof paper and roll it up.
Now comes the good part, whether its a homemade cake or simple hot buttery toast. Everything you use your butter for will automatically be better than if using shop bought, simply because you made it yourself. I can tell you now, there isn’t anything better than a mug of tea and toast with homemade butter on a cold rainy day.
Your butter will keep in the fridge for around a week, 2-3 if you manage to really squeeze all of that buttermilk out.
The little woman pretends.