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Thread: Making Butter

  1. #1
    Scarlet's Avatar
    Scarlet is offline O'Hara
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    Default Making Butter

    Buy in some cheap cream
    Making Butter-image.jpg
    And let it sit on the counter for an hour to let it come upto room temperature.

    Pour one carton into your food blender/mixer/processor and let it run until the cream separates and the butter milk is formed. Pour this off and process until the mix comes together.
    Making Butter-image.jpg


    Take the butter out of the bowl and sit in a colander and rinse under a tap of cold running water. It will come together in a lump.
    Making Butter-image.jpg

    Form into blocks ( I weigh it ready for cakes that I make regularly - eg, 5, 6 and 7oz)
    Wrap in greaseproof and freeze. As the cream doesn't have much shelf life this is best used as soon as its defrosted. Fabulous in cakes and pastries.
    Making Butter-image.jpg
    Last edited by Scarlet; 26-12-2018 at 04:04 PM.

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    Chestnut is offline Tuber
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    My only experience of making butter was when I was still in the Brownies, when we had to roll/shake a jam jar all evening to make butter (a very long time ago).
    I am embarrassed to say that I hadnít thought of using my electric food mixer to do the same
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    Sounds really easy!
    Pity they don't sell cream like that here!

    What do you do with the buttermilk?
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    "Nicos, Queen of Gooooogle" and... GYO's own Miss Marple

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    You can use it pancakes or biscuits....you can make and freeze your biscuits in batches so that you can have some on hand when needed.
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    Quote Originally Posted by Nicos View Post
    Sounds really easy!
    Pity they don't sell cream like that here!

    What do you do with the buttermilk?
    Cream is one of the things I miss most from UK shops. Here, it's all UHT stabilised with something or other. The best we can do is President brand creme fraiche.
    Note to self: Getting too old not to have a life.

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    Quote Originally Posted by Scarlet View Post
    Buy in some cheap cream
    Attachment 84669
    And let it sit on the counter for an hour to let it come upto room temperature.

    Pour one carton into your food blender/mixer/processor and let it run until the cream separates and the butter milk is formed. Pour this off and process until the mix comes together.
    Attachment 84670


    Take the butter out of the bowl and sit in a colander and rinse under a tap of cold running water. It will come together in a lump.
    Attachment 84671

    Form into blocks ( I weigh it ready for cakes that I make regularly - eg, 5, 6 and 7oz)
    Wrap in greaseproof and freeze. As the cream doesn't have much shelf life this is best used as soon as its defrosted. Fabulous in cakes and pastries.
    Attachment 84672
    Good idea.... You could also try blending in good quality veg oil (Olive, Rapeseed, etc) to create a spreadable butter.

  8. #8
    kitty12345 is offline Sprouter
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    How many cartons would make a 250g block of butter?

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