Did you know that you can make your own butter at home? It’s one of the easiest recipes out there and produces a delightfully creamy product that just begs to be slathered over freshly baked bread. With it being National Dairy Month in June we couldn’t resist bringing you the simplest recipe you’ll ever follow.
National Dairy Month started life as National Milk Month, but changed over in 1937 and has become a staple of our awareness calendar ever since. From calcium to potassium, dairy products contain essential nutrients which help you function (vegan alternatives for these nutrients are also readily available)
Butter is an incredibly easy product to make at home and is especially good if you have children with a lot of energy willing to help out.
Ingredients and equipment
- A 0.5 lt jar (or bigger)
- 300ml Double cream
Step 1: Wash your hands and make sure your jar is clean and closes tightly.
Step 2: Pour the cream into your jar and close the lid tightly to make sure there is no leakage.
Step 3: Start shaking. This should take 10 to 15 minutes.
Step 4: You’ll start to notice that at first you make thick whipped cream, but if you keep shaking you’ll eventually see separation happen and you’ll have a yellow ball of butter surrounded by buttermilk
Step 5: Drain the buttermilk into a container. You’ll want to save that to use in other recipes. Like buttermilk pancakes.
Step 6: Place the butter into a container. I used glass pots leftover from a cheeky cheesecake. Run the butter under ice cold water and try to drain as much buttermilk from it as you can. If you have cheesecloth or muslin handy you can use that to drain it fully.
Step 7: In small increments start adding in your salt until you have the right flavour for you. Your butter will last for a few days. Keep in the fridge to last longer.
Step 8: Slather on some freshly baked bread and enjoy.
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