Need unsalted butter for a recipe but can't get it or find it's expensive? Or maybe there's a load of cream on sale at the supermarket that you just know you could make something good with but would never finish before it went bad? I have a the perfect recipe.
You will need:
A clean jam jar
Cream (UK use Whipping or Double, US You need Heavy cream)
Strong arms or a willing victim
Salt or other flavourings if required. (Try garlic and parsley, finely chopped sundried tomato etc)
Ten minutes approx.
Method
Pour the cream into the jar, you need some air space in there so don't fill it to the top.
Shake. No really, just shake, the cream will slosh about, then the sloshing will stop as it whips, then the heavy feeling will change and feel more like a lump of something solid sloshing around in liquid. This can take up to ten minutes but usually only about five. Kids find this amazing fun for some reason.
Drain the liquid into a container, this is buttermilk and can be used in other recipes.
Pour some icy cold water into the jar and shake, drain, repeat until the water pours out clear.
Remove the lump of butter and turn into your hand or onto a work surface, squeeze and work until little or no moisture comes out.
Work the seasonings through it if using.
Form into a shape or pack into a suitable container. Shapes can be wrapped in baking parchment for storage.
Keep in the fridge if not using immediately, otherwise store out of the fridge, it will set rock hard otherwise.
Freeze wrapped butter pats for up to 8 months.
This last year i made enough butter to last until spring, bearing in mind that hubby bakes a lot and we don't use margarine in this house, total cost using "reduced" cream that was being sold off cheap at our supermarket: less than £20. Some of the pots of cream were as low as 20p for a half litre tub.
Give it a try, if only once, we should all understand where our foods come from and there's something intensely satisfying eating something you made from scratch.
