Just made Butter!

[Jeanied]

My soft un-butter has firmed up into the real thing in the fridge! Result! (and next to no buttermilk so that's a factor when dealing with thick cream!)

[pebbles]

My butter is quite crumbly when I use it. Any ideas what could have happened? It spreads quite the thing on warm toast though.

[chris]

mine went crumbly when I rinshed it under cold water.. put it back under some warm water, and worked it a bit (rolling it in my hands) and it went back fine.

Any idea how long it'll keep for?

[Seahorse]

I've just had a go. Wow! It's the culinary equivalent of turning lead into gold. Alchemy!

[lez]

well I plucked up the nerve and gave it a go. wow, brilliant, I will be doing more. my OH got some cheap cream and left it as advised to get to room tempreture and bingo. put it in our new kitchen toy, 5 minutes job done. all say its ok. came out a bit on the hard side but I put that down to my rinsing by keep on spinning as I washed out the buttermilk. will try differently next time but its given me a lot more confidence to try other things. I must admit I will have to get a cat so I can spread about the kitchen, get it in my hair and all over. they say buttermilk is good for you. my OH uses body butter, could be a new venture on the horizon here. good luck to all and I for one will be trying my hand a lot more of the recipes you are all posting.

[Rhona]

I've just had a go. Wow! It's the culinary equivalent of turning lead into gold. Alchemy!

He he - great description. I'm on my third batch and still buzzing from it! This time, instead of rolling it into logs and wrapping, I've packed it into small ceramic Le Creuset pots and tied some greaseproof paper over it - looks pretty.

[crazywitch]

good use for the buttermilk is oat soda bread lovely spread with buttre and some nice cheese.

[stella]

ok how do we make oat soda bread with buttermilk please

[crazywitch]

when i learn how to put link on i will until then google irish oat soda bread. lol have to get son to give me lessons.

[Lizzy]

Only just read this link, sounds wonderful, will have a go when I track down some reduced cream. Try using the buttermilk in making scones, they are delicious.
Thanks for all the tips.

Liz

[sauzee]

I made the doughnuts as in the link described by rhona in it it said 5 cups of flour i would like to know what size of cup they have.I used about 2 1/2lbs of flour before i had a workable dough and i had enough for 35 and still they were beautiful

[Caro]

It sounds great. I can't wait to try. I'm being very stingy though, and waiting for some reduced price cream

[Brengirl]

I just cannot resist those little red tickets in the supermarket. Yesterday Waitrose had reduced Extra Thick Double cream. I had read earlier that Jeanied had success so with that in mind I bought 3 tubs. At room temperature I set it to slowly beat for at least an hour. Nothing much happened. Eventually it began to separate and that's all it did. No congealing of butter just a sloppy mess. It didn't get wasted entirely but the yield was very poor.
I googled Extra Thick Cream and to achieve it's spoon-able consistency it is homogenised and thickeners introduced. Hence no separation unless you know different.

[Jeanied]

I ended up with butter in the end, Brengirl (some in freezer now!) It didn't form a lump or a ball at all in the blender, it just went thicker. When I started rinsing it in cold water it began to come together, and once it was really chilled it made a fairly decent log. This was cut into chunks and one chunk shared around at work to the wonder of all!

[Brengirl]

Not doubting you at all Jeanied. I did end up with bit of butter but not the ratio return I had with double cream.