butter

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RachelF

butter

Has anyone tried making it? I feel like experimenting... I was wondering if i could do it in a food processor. I don't fancy shaing a container up and down for up to 45 mins.

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Anastasia

Butter

I make butter once a week in my Kenwood, have been doing it like that for years.

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Noreen, Board Moderator

Butter

If you are interested, this is what Delia has to say about butter...
http://www.deliaonline.com/ingredients/ingredients-a-z/ingredients-a-c/Butter.html

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tootsbrady

Butter

I make my own butter quite often, especially when the supermarket is selling off cream cheaply, I once got some Losley double cream after Christmas from my local farm shop for 10p for a 250ml tub. I've made it in my mixer (not a Kenwood or Kitchen Aid unfortunately) but I do have to be a bit careful when it turns from cream to butter as the buttermilk tends to splash a bit; but nothing that a strategically placed tea towel can't catch. I've also made it in my Magimix after seeing Jamie Oliver do it in his 30 minute meals and that was also very successful. I usually make it into to smallish slabs and freeze it down.

Hope this helps, good luck.

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queen jean

butter

I would like to try making butter ,is there any bits of equipment needed ive only go a hand held mixer .is it a complicated task ,would be glad to finf out more .we do get through some butter at ours .

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Darkginger

Butter

Does it make economic sense to make your own butter? I'm unsure of the relative costs of cream and butter, but do you actually save any money this way?

Years back, when milk still used to have 'cream' on the top, I used to use it in a gravy shaker (remember those?) to make small amounts of butter.Took a lot opf shaking, but it got there in the end!

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JAMES

Butter.

I don't think its cheap, its just fun.

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Anastasia

Depends.

Depends what price you get the cream for as to whether you save money or not.
I often get cream from cash & Cary that is about to go out of date ,s o that way it works out a lot cheaper.
Last week I got 2 litres of double cream for 50p , so that worked out dirt cheap.
I much prefer the taste of homemade butter.

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Honey

Butter making

Anastasia...hope you don't mind... this is what you had to say about making butter a while ago now. I've successfully followed these instructions when I've made butter.


Making Butter

Here you go guys, the thread Nan started, I used 2 cartons of 300mls of whipping cream.

When I make butter the first thing I do is to pour boiling water over anything I am going to use. All I use is my KC, a large earthenware bowl and 2 little butter paddles. You can use 2 wooden spatulas, never metal.
Cream should always be room temp, to start treat it as though you were whipping cream, then just leave it, a short while later, you have butter. Simple as that.

I use my large mixing bowl to wash the butter, never a colander or anything metal. This stage is easy, just collect the butter from the mixer, put it in the bowl of water, now using whatever WOODEN utensil you have to hand, just cut the butter into sections in the water, then rinse and repeat, usually about 6 to 7 times until the water is clear.
I then use a wooden board which has been cleaned by a little salt, then washed down with boiling water and allowed to cool. Put the butter on the board and then I bash it slightly to get out the excess water, no need to be too gentle.

At this stage you can salt your butter, or leave it as it is. If you salt it, remember to add just a little at a time, then to incorporate the salt just cut the butter into sections with your spatula and then put it back together in a block. I use LO salt, so sometimes I have to repeat the process over and over to get it right.

Sometimes, I will split the butter in 4, add different herbs which I have prepared in advance. Mixed frozen herbs from the supermarket are good, also I make garlic butter. I have over the years often frozen different flavours in ice cube trays.

I keep my butter in a dish in the bread bin when the weather is cold and it only goes in the fridge when the weather is warm.

A very important tip, if you use a mixer and it has no lid, it is essential that you cover the top with cling film, because as the butter seperates, your kitchen will be covered in buttermilk, it makes a terrible mess.

When I get cream cheap, I make up to 3 cartons at a time , then freeze the butter.

If I have missed anything out, just ask.

Anastasia XX

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Anastasia

Thank you Honey

Forgot I had posted that , yes It is so easy to do.
I am 65 & can remember standing by my Nan making butter , some recipes are timeless

Thanks Honey.

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Anastasia

Herb butter.

Am making some butter this morning specially for the purpose of using upthe herbs that are ready in my garden.
Parsley , sage , thyme , tarragon , & rosemary are looking sad at the moment because of the constant rain.
I will freeze my herb butter in a roll like a sausage , then just cut of a slice when I need some.
Tarragon butter is fab with chicken , sage butter goes into homemade stuffing , rosemary butter is fab with roast potatoes , also delicious with lamb chops.
So many uses for herb butter , lasts all year through.
An easy job to do on a wet day.
Pick the herbs an hour before , just rest in between sheets of kitchen roll to absorb the extra moisture before chopping.

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queen jean

butter

Hi Anastasia.
im going to try making some butter over the wkend with 2 300ml cartons double cream ,but im not sure on how much salt and how and when to add it ,can it go in at the mixing stage or does it go in at the end if that makes sense.also how long can it be kept in the freezer for ?
cant wait to have ago thanks

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Anastasia

Depends

Really depends on your own personal taste.
When I make butter for my Sister she has no salt at all.
I always add the salt once the water runs clear, just add a teaspoon at first , then mix the butter , wash again , then taste.
This is the only way to go, add a little at a time , you can always add , but not take out.
I have kept butter for a few months , just wrap in grease proof, then cling film it , I put the grease proof next to the butter , not the cling film.
I freeze it in little blocks about 4 ozs at a time.
I make a lot in August & freeze in 8oz blocks as I make many Christmas cakes in Sept.

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Queen of Puds

butter

Anasatsia, or Honey - do you use the buttermilk for anything?

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Anastasia

Buttermilk.

The buttermilk will not be sour if you have used fresh cream, it will have a residue of cream on the top.
Delicious to drink , I use it as I would fresh milk.
You can let it go sour, but I don't bother I just cook with it.
Last lot went in a rice pudding, topped up with full fat milk.
If the cream is allowed ro go sour before tou make the butter then you will have sour buttermilk..if you want the residue to taste like buttermilk , just add a couple of Tbl spoons of plain yogurt to the residue , allow to stand for a few hours in the fridge , then you have a good sour buttermilk , perfect for bread , scones , the list is endless.
Chicken soaked in buttermilk for a few hours really melts in the. Mouth when cooked.

 
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