- Food and Cooking
Make your own butter at home from excess leftover cream
With the ever-increasing price rises of our daily living expenses, we all need to save money where we can. By making, your own butter you get that little bit of exercise if using a hand beater and can use up the cream before it goes sour.
Years ago, we had a cow, and the fresh milk and cream was terrific. We waited for mum to boil it and then she left it in the fridge and my sister and I used to sneak in and pinch the top off it. Hey, it was yummy.
I hear you say cream is expensive too, I know. You need to watch out for shopping day specials and always buy the whipping cream to make it when on special. I bought 2 liters of whipping cream for $1.50. (Don't tell anyone) I used 1 liter of it on our sweets. I know naughty, naughty, but gee, it was nice.
It is simple to make.
Pour in cream and beat
Buttermilk starts to separate
All you will need is the Whipping cream, (this is the best) either a hand held beater (if you are energetic) or an electric Kenwood chef mixer (or similar). I used a hand held electric one, a large bowl, a wooden spoon, and a pinch of salt. (optional)
Tip cream into preferred large mixing bowl, you do not want it splattered all over the place. Add pinch of salt if required and beat and beat. This will take several minutes. Gradually you will notice it thickens like when beating cream normally. Then you will notice it starting to get yellow bits in it. This is the start of the butter forming.
Keep beating, now you will see the buttermilk in the bottom of the dish. Pour this off; you can use this in cooking. Once it has turned into butter you need to take out all the buttermilk. In the old days, my mum had two little battens with ridges to remove the last of the milk. As we do not have these just keep patting it with the back of the spoon.
Pour off the buttermilk
Make sure you wash out all the milk
It is very important to remove all of the milk or it will go rancid. Pour cold water into the basin with the butter and beat on low speed, pour off and add clean water again, now continue to remove all the milk until the water is clear.
When complete, pat with the back of a wooden spoon, making sure there is no milk. Form into an oblong or sausage shape, the choice is yours.
You can freeze this, although if freezing do not add the salt. Now, wait for that whipping cream to come on special and make your own butter following these simple instructions.