BeckyBoo Posted January 1, 2009 Share Posted January 1, 2009 Just a quick note to say that Sainsburys are currently selling full cream 600ml for £1 a go - Tescos are the same I think. If you make butter with it £1 makes 320g of butter which makes it cheaper than Anchor, PLUS you get the butter milk. I thought the only thing you could use butter milk for was scones but I've just made rather a large rice pudding using nearly 2 pints of it and it's rather yummy!! From fat Mrs Bertie! Quote Link to comment Share on other sites More sharing options...
Joojoo Posted January 2, 2009 Share Posted January 2, 2009 Goodness I hadn't realised how easy it is to make. I've just googled it I shall have to keep my eyes peeled for cheap double cream and have a go myself Quote Link to comment Share on other sites More sharing options...
BeckyBoo Posted January 2, 2009 Author Share Posted January 2, 2009 I converted a friend who came round last night too whilst I was in the midst of making a butter mountain - never mind shaking the bottle of cream, bung it in your food processor, whisk it til it splits - you'll know as it goes lumpy and creamy yellow and all the butter milk pours out. Squeeze as much butter milk as you can out of the solids, rinse under a cold tap squeezing even MORE butter milk out, then Bobs your bloomin' uncle! Add as much salt as you like and a teaspoon up to a tablespoon of olive oil if you want (I don't) and there you go. Butter! And the butter milk is delish too! Mrs B Quote Link to comment Share on other sites More sharing options...
Egluntyne Posted January 2, 2009 Share Posted January 2, 2009 Wow Mrs B ...thanks for that. Saves us all having to invest in a sports bra! Quote Link to comment Share on other sites More sharing options...
bronze Posted January 2, 2009 Share Posted January 2, 2009 I could use the food thingy but why bother when I could use it to keep the children entertained for a bit off to update my order Quote Link to comment Share on other sites More sharing options...
Lesley Posted January 2, 2009 Share Posted January 2, 2009 Yep! Child + empty milk container + cream = contentment for half an hour + butter ........ I let mine do that as a treat after they've made enough paper logs for the woodburner .......and collected the eggs........ Quote Link to comment Share on other sites More sharing options...
Joojoo Posted January 2, 2009 Share Posted January 2, 2009 Wow Mrs B ...thanks for that. Saves us all having to invest in a sports bra! :lol: sadly it will never save me from that!!! I'm definitely going to have a go though. It sounds brill Quote Link to comment Share on other sites More sharing options...
Joojoo Posted January 2, 2009 Share Posted January 2, 2009 Well I've just had a go Hopefully I've got all the buttermilk out of it Time will tell. It's currently chilling in the fridge. I'll let you know when I try it. Going to bake some bread in the morning and try it then The squeezing is a bit of a game - do you use muslin to squeeze it through or something else? Quote Link to comment Share on other sites More sharing options...
BeckyBoo Posted January 2, 2009 Author Share Posted January 2, 2009 I just use my hands - I just scoop out all the solids, squeeze it like squeezing a sponge, rinse it squeeze it a bit more then add the salt. In my kitchen today it was still spreadable as it doesn't seem to go as hard as shop butter. I froze loads and also made some into garlic butter (if I make some to sell at the pub it goes INSTANTLY! Home made garlic butter is to die for) Mrs B Quote Link to comment Share on other sites More sharing options...
Joojoo Posted January 2, 2009 Share Posted January 2, 2009 I just use my hands - I just scoop out all the solids, squeeze it like squeezing a sponge, rinse it squeeze it a bit more then add the salt. In my kitchen today it was still spreadable as it doesn't seem to go as hard as shop butter. I froze loads and also made some into garlic butter (if I make some to sell at the pub it goes INSTANTLY! Home made garlic butter is to die for) Mrs B I've done it the same as you, with my hands, so hopefully it works ok. I did it for quite a long time in the food processor so it was already in a big lump when I took it out. I drained the buttermilk off then whisked it again a couple of times so there was hardly anything to come out of it. There was something strangely satisfying about squeezing it I might try and get hold of some muslin for next time though - I'm sure it would make it easier. Definitely going to add some garlic to a block tomorrow when I bake the bread - I bet it is divine Thanks for starting the thread Mrs B - you've got me doing something I never thought i would :lol: Thought you might like to have a look: It may be small, but it's perfectly formed . I managed to make about 200g with 2 x 300ml cartons of Double Cream. Sorry about the huge pic, it is supposed to be small according to the Photobucket settings Quote Link to comment Share on other sites More sharing options...
Lesley Posted January 3, 2009 Share Posted January 3, 2009 That looks good JooJoo I bought some wooden butter hands for shaping the butter - on Amazon for a few pounds! Quote Link to comment Share on other sites More sharing options...
Tessa the Duchess Posted January 3, 2009 Share Posted January 3, 2009 I have made butter from the recipe in Home Farmer. Instead of squeezing it they suggest putting it in a colander and chopping it with a knife under a very slow cold running tap, it worked for me The shaking it method if great if you are feeling cold, really warms you up Tessa Quote Link to comment Share on other sites More sharing options...
Guest Posted January 3, 2009 Share Posted January 3, 2009 ... It may be small, but it's perfectly formed . I managed to make about 200g with 2 x 300ml cartons of Double Cream. what a shame about the quantity, I thought I was going to make a huge saving there. I get the smartprice butter from Asda which is about 86p for 250g to make my lemon curd with so was going to make loads and freeze it. I think I'll still have a go, just for fun Quote Link to comment Share on other sites More sharing options...
Joojoo Posted January 3, 2009 Share Posted January 3, 2009 I made some into garlic butter and had it on fresh baked bread this afternoon. It was absolutely delicious Quote Link to comment Share on other sites More sharing options...
chelsea Posted January 3, 2009 Share Posted January 3, 2009 there isnt anything as nice as garlic butter... my mouth is watering just thinking about it well done Jue Quote Link to comment Share on other sites More sharing options...
BeckyBoo Posted January 4, 2009 Author Share Posted January 4, 2009 Poet - I made 340g of butter from one 600ml £1 pot of cream which is cheaper than Anchor which is £1 for 250g in Sainsburys and I think it will be cheaper than the cheap Sainsburys butter which is 86p for 250g. One trick is to make sure the cream is room temperature which helps it split quicker and for some reason I got more from fresh cream than from the one that had been in the fridge for a week which only gave about 300g Mrs B Quote Link to comment Share on other sites More sharing options...
Milly Posted January 4, 2009 Share Posted January 4, 2009 That sounds interesting, wish I had seen it before I went shopping! While on the topic of butter, can anyone tell me why unsalted butter always costs more than salted? I can't understand why a product with less in it costs more. Or maybe the salt helps to bulk it out? Milly Quote Link to comment Share on other sites More sharing options...
Guest Posted January 4, 2009 Share Posted January 4, 2009 I wonder if it's because it has a shorter shelf life without the salt? If it has a shorter shelf life they might make less of it each time and therefore it would cost more!? Don't know really Quote Link to comment Share on other sites More sharing options...
Lesley Posted January 5, 2009 Share Posted January 5, 2009 I think it's just because it is seen as a niche market - and consequently, they can make money from it! Quote Link to comment Share on other sites More sharing options...
missuscluck Posted January 5, 2009 Share Posted January 5, 2009 I must give this a go. Looks really good. I never thought about doing it in a food processor. Quote Link to comment Share on other sites More sharing options...
Mrs Frugal Posted January 5, 2009 Share Posted January 5, 2009 I HAD to make butter today because I found a tub of out of date cream in the fridge we'd forgotten all about over the Christmas period. Use by date 23rd December but when I took the lid off and had a sniff, it smelled and looked fine so I've made it into a nice big block of butter. Yum! Scones tomorrow, I think Quote Link to comment Share on other sites More sharing options...
Guest Posted January 6, 2009 Share Posted January 6, 2009 I hate you lot... If I make butter I'll have to eat butter and that's not something I do much of anymore. I wonder if Waitrose are still open. Quote Link to comment Share on other sites More sharing options...
cherryblossom Posted January 30, 2009 Share Posted January 30, 2009 Does it have to be double cream? Here in Oz they don't seem to sell double cream often, just thickened cream. I am assuming that would be ok? Quote Link to comment Share on other sites More sharing options...
Groovychook Posted January 31, 2009 Share Posted January 31, 2009 Ooh, I've only just seen this thread... Can't wait to have a go! Quote Link to comment Share on other sites More sharing options...
