Butter Making

[wallie]

Just looked in Tesco today the only 600ml cream on offer was whipping cream @ £1.
I would like to know if thats o/k for butter?

wallie

[Mike D]

I don't know about whipping cream, although (thinking out aloud) if it whips to a solid it should go further and seperate too.

I got me'self 10 cartons this morning An afternoon spent butter making coming up!!

[wheels]

Wallie

You will get a lot less butter with whipping cream because the fat content is only about 35% as against 48% for double.

Phil

[captain wassname]

Hi Ive just got home with my £1 tub of double cream and turned it into butter in less than 10 mins.

Icant believe it was so easy. Could anyone advise as to the shelf life in a fridge.

In my exitement I forgot to add any salt when shoulI have added it,before I started or after I strained of the buttermilk and before rinsing (then I d rinse out the salt.)


Many thanks to you all its something that I would never attempted before I read this thread but everyone was so enthusiastic that I couldnt do other than have a go.the video link that johnfb posted was great.Im off to try and persuade Porker on the bread forum

Jim

[wheels]

Jim

Keeping time will be considerably less without salt and will also depend on how well it was 'washed'. I add salt at the start as well as a pinch of sugar (don't ask me why, I do it 'cos that how I was taught)

You could always freeze it?

Has anyone added yogurt the night before 'churning' to 'culture' it? Apparently you get a better yield if you do?

Phil

[captain wassname]

Phil

I think Ill freeze it we are going away on Sat and will not be back till new year plus we enugh butter for at least a week.

Many thanks for the speedy reply

Jim

[heatherpetch]

Heather, how do you do yours, esp a quantity like 6 x 600ml ??

Looks like an early start for me then...I don't want to miss out. Friday is mad-shopping day in my town and Tesco's does get busy. It seems all the retired people go shopping on Friday too, (even though they have all week to do it.)

Hi Mike sorry i have been busy i do 2 6ooml pots at a time in the magimix,rinse till its clear then squeeze it through muslin then add salt and a dribble of olive oil,mix it up shape it,freeze it DONE I got 4lb from 5 tubs kept one back for creamy coffee with brown sugar i will never look like Mrs Beckham at this rate,today i have made bread,butter,onion bhaji's,flap jack,and a health bar only a little un though lol

[wittdog]

Is there a link to the recipe...I want to give this butter making a go

[saucisson]

Here's a link to Shirl's blog that I think was the original:

http://shirleyuk.wordpress.com/category ... ing-ideas/

[captain wassname]

There is a link on the first page of this thread to a video on U tube.Very clear

Jim

[saucisson]

I bought two 600ml doubles in Tesco's for a £1 each, wish me luck

[wheels]

Local ASDA sold out!

[jillsouthern]

I have an old fashioned glass butter churn and have tried 3 times to make butter with fresh double cream at different temperatures but only seem to get smooth or frothy whipped cream. Anyone PLEASE tell me what I'm doing wrong. I thought this buttermaking lark was child's play but this big kid can't seem to get it right!!!

[wheels]

I've never used this type of churn, but usually you would want to use cream with a 'bit of age' - the stuff that's reduced 'cos it's near its sell by date - rather than fresh cream. When I saw one of these used on the TV it took a long time to make butter, and if my memory serves me right, they 'innoculated' the cream the night before with something like yoghurt/buttermilk to sour it slightly?

One more thought - I don't think it works if you buy the 'extra thick' cream.

If all else fails try the electric whisk method in this thread.

Oh, welcome to the forum as well.

Phil

[jillsouthern]

Hi Phil,

Many thanks for your post. I'll try some older cream next time. Do you have any idea how much "innoculating agent" I may need to use by any chance?
Cheers,
Jill