It's Said To Be Nicer...
but it is more expensive and you won't get as much for your money. Having said that, 8 pints of double cream will make approx 9 blocks of...home made butter(approx 250g per block)If lucky you find it reduced in price.
It will take longer but you can even make it in a clean jar by shaking it. If you have a food processor or a blender it can take as little as ten minutes...if you want it salted after it's made just add a very small amount of salt. The same again if you want herb butter.
Put the cream in a mixer and using a whisk attachment at medium to high speed...in approx 10 minutes you should have butter. You need to drain off as much of the liquid as possible(don't throw it away)as that is...buttermilk.
Then put your butter in a strainer and rinse under the cold water tap, again to get rid of excess liquid.
Then you knead the butter into a shape.
Put into a container and into the fridge or wrap in cling film and freeze it, I suppose waxed or greaseproof paper would work and plastic containers. It is said you can stored it for up to three months. Not having the additives of purchased butter it won't last as long as butter from a supermarket. But your portions are smaller so you'll probably use it quicker.
How easy is that! Again you can make as much or as little as you wish...
I will make some just to say that I can and I have but it will be a very small amount.
It will take longer but you can even make it in a clean jar by shaking it. If you have a food processor or a blender it can take as little as ten minutes...if you want it salted after it's made just add a very small amount of salt. The same again if you want herb butter.
Put the cream in a mixer and using a whisk attachment at medium to high speed...in approx 10 minutes you should have butter. You need to drain off as much of the liquid as possible(don't throw it away)as that is...buttermilk.
Then put your butter in a strainer and rinse under the cold water tap, again to get rid of excess liquid.
Then you knead the butter into a shape.
Put into a container and into the fridge or wrap in cling film and freeze it, I suppose waxed or greaseproof paper would work and plastic containers. It is said you can stored it for up to three months. Not having the additives of purchased butter it won't last as long as butter from a supermarket. But your portions are smaller so you'll probably use it quicker.
How easy is that! Again you can make as much or as little as you wish...
I will make some just to say that I can and I have but it will be a very small amount.
posted by The Great Gildersleeve | 6:16 pm
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