I have just made butter...

[CurlewKate]

...and yesterday I made vanilla extract. I have never felt more like a parody of myself.

Hmm only if your boat is solar powered 🚤🌞

I do think that wins the thread! I keep table salt just for pickling, salting veg to stop them being watery etc and rock salt for the grinder and making bread, I used that, without grinding, in my butter last week and it was gorgeous, crunchy salty bits.

@Turfwars is the official winner of this thread

Made my own butter this weekend. Completely underwhelmed. Churnned till solid. Rinsed the buttermilk off but it still tasted like cream rather than butter. Insipid, even with salt added.

It's sweetcream butter — you'll be used to the taste of cultured butter maybe.

Can it be used for baking? If so, I'll freeze it so that I don't waste it.

Does anyone know whether you can blend it with olive oil for spreadable butter? I like Lurpack but it is blended with rapeseed oil.

@LuciferRising it does need more salt than you think- do you know how much you used? I guessed the first time and it needed more...

@Turfwars I LOVE that!!!! I want to make salt...

, I agree with @CurlewKate it may just need more salt , I don't use salt normally at all so only about 1 tsp to 1lb of butter but realised I'd need quite a bit more I kept adding until it tasted better , I didn't measure it tho ( fool that I am ) but it was probably about 4 tsps .

It is still sweeter than shop bought tho.

I have made some more this weekend, like last weekend I have split it into 3 portions , one is garlic, one is mushroom, what should I mix with the other one ? ( I still have some of last week's black pepper and salt )

ScottBakula; Herbs?

@ScottBakula how about mixing it with cinnamon...yum!

@sueelleker , I was thinking the same but not sure which one(s) I might do chive.

@Sweetpea1532 oooooohh now that's a good idea , getting the ratio right might be a bit hit and miss but it could work . Cinnamon butter on toast mmmmmmmm😋