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Tuesday, 29 May 2012

Home made butter!!!

There is nothing I like more then fresh butter smeared on some lovely thickly sliced bread. And honestly, what can top anything that has been home made? Nothing can ever be out done if it has been made with tender love and care from your own two hands.


Butter is no exception to this rule! It tastes even better when you have spent the time to make it, and really it requires little effort on your behalf. As long as you have a your trusty Kenwood chef (cake mixer)at hand your work is already half done.

Some lovely cream was on special at the supermarket this week and it caught my eye. So I decided that I would show my gorgeous little niece how to make BUTTER! Yes she may only be 11 months old, but she is already an avid lover of cooking and constantly at my feet when ever she hears the beaters doing their thing. So up on the hip she went and together we watched the transformation of cream into butter. The look on her face was priceless, watching the cream being mixed around and around, at first a little shy and scared of the big scary machine that was in front of her ( as only previously used the hand held beaters around her). But in the end she was lifting the splatter guard and trying to stick her hands in where with a cheeky grin, where she knew they should not be!

Finally the mixing and churning came to an end and we were left with a fantastic tub of butter. A couple slices of toast later smothered in our marvelous creation and she was happy once again eating what she she had helped me prepare.

TO MAKE BUTTER:
Use as much cream as you want.
Generally I use a 300ml bottle of cream. Today I used a litre bottle
[DO NOT use lite cream. Lite cream does not whip and therefore will not be able to make butter]

1. Pour the cream into the bowl of your mixer.

2. Turn the mixer to medium and allow to mix away. This will take a little while, probably 10-20min. After which time you will notice that the colour is turning yellowish and what seems to be like waters is flicking everywhere. Keep it going a little while longer.

3. The cream should now look as though it has split into two different form... One being a lump of butter and the other liquid. Pour this liquid into a bowl and leave only the firm butter in the bowl.

4. Using chilled water from the fridge, pour about a tablespoon over the butter, and using a wooden spoon squash it down to help expell the residual liquid from the butter, after a few minutes drain this liquid down the sink ( do not add it to the liquid you have set to one side). Repeate this process of adding chilled water and squashing the butter and drinking until the liquid that you drain from the butter is clear ands no longer coloured.

5. What you are now left with is butter, to be precise, you have Unsalted butter. Place it in a container and store in the fridge. I have had mine in the fridge for a couple of weeks and it always seems fine, after that it has always been finished so I do not know exactly how long it would last after this.

If you are wanting to make salted butter, that is fine, all you have to do is add salt after you Havel finished expelling all the liquid from the butter and season to taste. And ther you have it, your very own butter that take no time at all to make and tastes Absolutley divine!


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