Making butter

[AnneLovesGilbert]

Anyone regularly make their own butter? Is it a massive hassle? Is it worth it?

I did it as a child but don’t remember much about it.

I did it once, as a homeschool science thing. It was a complete pita and took ages.

DD and I did it once to prove it could be done; it took a while

It tasted just like lurpak really

It's easy with a food mixer, but not something I'll ever do again.

It’s probably near the cost of buying it but I’ve been making our bread, plan to make cheese (someone bought me a cheese kit so I’ve got to really…), do a decent chutney and thought homemade butter would round it off nicely. I might do it once just to say I could

Jamie Oliver has a recipe alongside his one for crumpets but it’s not terribly convincing looking.

@AnneLovesGilbert, if peanut butter is a thing in your house, it’s very easy to make. I make jam, bread, nut butters and chutney.

I make my own sometimes, usually around Christmas. I usually add herbs or garlic to mine.

I made it a while ago just out of interest. I'm glad I had a go even if I haven't done it since! I think it's good for the soul to do these things from time to time

Have you got a recipe Siren? How long does it last?

It really is @BikeRunSki

We’re all obsessed! I’d love any recipes if you have some.

I’m enjoying making more stuff and DD likes seeing what goes into our food.

We’re in high hopes of a mega glut of tomatoes so I’ll be upping my chutney game.

A recipe? You literally just shake cream till it's butter. Maybe add a pinch or two of salt!

@AnneLovesGilbert, I started with the Cooking on a Bootstrap recipe, and have adapted it over the years.

I did it once as a school project. Unless you have 30 small children sitting in a circle all happy to pass a glass jar of cream around and give it a shake I wouldn’t bother.

OP, try to get some reduced double cream.

I made some butter with handheld mixer- make sure your dish is well cover as when the butter and buttermilk starts separating you might have large area of the kitchen to clean.

I was shocked to see how much butter I got in return (I paid about 35 pence for 300ml pot) and was wondering why butter is so bloody expensive?

Remember to squeeze out as much water out as you can from the butter as it goes rancid very quickly. Best to freeze- I roll mine between 2 sheets of baking paper.

Good luck,it’s worth it

Thank you @FrenchBoule that sounds great

It can be done with a manual churner, but it's hard work.

https://www.amazon.co.uk/Kilner-25-348-Manual-Butter-Churner/dp/B00VSLGHOI/ref=sr11_3?crid=NI6XYOEHDRBG&dchild=1&keywords=butter+churner&qid=1628892763&s=kitchen&sprefix=butter+c%2Ckitchen%2C177&sr=1-3

I'll do this if there's reduced double cream at the supermarket.

Just whip it with a handheld mixer until it turns to butter. Takes about 6 or 7 minutes.

Like a pp says you need to keep rinsing and squeezing until the water runs clear or it will go rancid very quickly.

I freeze it in tiny cubes and use it mainly for cooking (not baking)