Just made Butter!

**Jillyreeves** · 02-01-2010, 06:27 PM

Excellent and interesting :-)

How much cream did you use? Have you weighed the butter. I realise you was just using up the cream bit would be interesting to know the yield as I often see cream reduced in supermarkets :-)

**Rhona** · 02-01-2010, 06:34 PM

I think the cost/yield ratio would make it worth doing if you saw cream at almost full price (say if 20 % off or something), to be honest, so yes, definately if the cream was reduced.

I used about 750 mls in total and it's made about 1 1/2 lb of butter. The flavour is so much nicer too - I added a touch of Maldon Sea salt. I should add that the cream needs to be room temp - I left it in kitchen for a few hours - to help the buttermilk seperate.

**Scottishnewbie** · 02-01-2010, 07:14 PM

i found a recipe last night and fancied trying it funnily enough. it said to add a tablespoon of cream fraiche as that helped both the separation and the flavour - havent tried it yet as used all the cream we had and we are now snowed in so cant get to the shops for the cheap cream that is always abundant at this time of year!

oh, the recipe also said it keeps for a week in the fridge and 3 months if frozen if that's of any help to anyone

**Rhona** · 02-01-2010, 07:28 PM

I checked a few recipes and didn't see a mention of creme fraiche, so you may well get away with not using it - I did. The buttermilk separated almost straight away. I used one carton of thick cream and one carton of whipping cream - both local dairy ones.

So quick - took me about 20 minutes from start to finish. Really chuffed that I didn't just end up pouring it down the sink (I don't like cream much) and did something useful with it!

And thanks for the freezing tip - think I may freeze half of ours.

**Jillyreeves** · 02-01-2010, 08:51 PM

Hi Rhona, thanks for the extra info :-)

**stella** · 03-01-2010, 08:19 AM

I would love to try and make this from goats milk but not sure if there is enough cream or how to seperate it, is great using up things to make something else isnt it.

**Nicos** · 03-01-2010, 08:22 AM

Sounds lovely

**Sanjo** · 03-01-2010, 07:10 PM

Butter making

Listening to the car radio Christmas Day (think it was radio essex) and it was a recorded christmas programe. They were experimenting in the studio with making butter so Boxing Day we tried it.
We used a JAM JAR with lid (as advised) and just poured in some double cream and a measure of brandy. OH was then given the task of just sitting there shaking it while he was reading his book. It took him approximately 20 minutes before it separated. Poured away the buttermilk and was left with a couple of decent sized pats of brandy butter. And very nice it was too!

**Brengirl** · 04-01-2010, 11:10 AM

Originally posted by Rhona View Post

I think the cost/yield ratio would make it worth doing if you saw cream at almost full price (say if 20 % off or something), to be honest, so yes, definately if the cream was reduced.

I used about 750 mls in total and it's made about 1 1/2 lb of butter. The flavour is so much nicer too - I added a touch of Maldon Sea salt. I should add that the cream needs to be room temp - I left it in kitchen for a few hours - to help the buttermilk seperate.

Just got home from Waitrose. Everyone thought I was crazy buying 7 pints of reduced double cream. Well at 15p a pint it is definitely worth a try. hehe I deserve a pat on the back.

**HeyWayne** · 04-01-2010, 11:26 AM

I remember making this as a kid now you mention it - not with a food processor, just with a plastic lidded beaker. Took ages. I seem to remember turning into peanut butter afterwards.

**FionaH** · 04-01-2010, 11:30 AM

Might be a silly question but do you just use the normal blades on the FP?

**OverWyreGrower** · 04-01-2010, 11:31 AM

You can do this with a 4pint milk carton as well

You just need to cut the carton open to get the butter out

**sweetiepea** · 04-01-2010, 11:54 AM

Can you use cream that is at or just slightly past its use by date?

**Rhona** · 04-01-2010, 12:03 PM

Originally posted by sweetiepea View Post

Can you use cream that is at or just slightly past its use by date?

I did - we're all still ok

Just check it tastes/smells ok.

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