www.sausagemaking.org

600ml double cream is currently on offer at Tesco for a quid - usually £1.65.

I've bought 6 cartons and will be doing at butter batch later this week

Hi

Mike what amount (weight) of butter will those six cartons yield.

Thanks T.B.

And a bit off topic... when I read British lit, I often hear "quid". What amount is that?

slang for a pound

like 'buck' is for dollar...

Crackin' deal mike, thanks.

Abrwstr

It's too late at night to look up yields, but at that price it'll be cheaper than the butter you buy - and an awful lot better.

Phil

Thanks. I asked because we are planning vacation. We were headed to Costa Rica, but the pounding the Euro is taking makes it financially attractive to look east.

@ Abrwstr

These are taken from a previous butter making post I made which can be viewed [url=http://forum.sausagemaking.org/viewtopic.php?t=4592&postdays=0&postorder=asc&highlight=tesco+cream&start=15[/url]here[/url]

"Here are the figures from my buttermaking.

8 x 600ml cartons double cream @ £1 per carton

result was 2.863 Kg or 0.596g of butter per ml of cream

250g of butter costs approx £1.10, so to get the same weight as I made would cost £12.59."


As Phil says it is certainly a better taste than the supermarket stuff, and at this price is is also cheaper to make too! I'll just freeze mine until I'm ready to use it.

Thanks

I'm off to Tesco and will give it a try.

Mike,
Thanks for the heads up, don't forget the additional benefit of the free buttermilk, makes the deal even cheaper

LD

Every little helps

Mike D wrote:
"Here are the figures from my buttermaking.

8 x 600ml cartons double cream @ £1 per carton

result was 2.863 Kg or 0.596g of butter per ml of cream

250g of butter costs approx £1.10, so to get the same weight as I made would cost £12.59."


As Phil says it is certainly a better taste than the supermarket stuff, and at this price is is also cheaper to make too! I'll just freeze mine until I'm ready to use it.

Double Cream is about $4 and butter is $1.30 here (Aus)
So I wont be doing it for the savings

Abrwstr wrote:Hi

Mike what amount (weight) of butter will those six cartons yield.

Thanks T.B.

I purchased 3 x 600 ml cartons of cream fron Tescos and made my first batch today,

It would not thicken using the K beater so I resorted to putting the balloon whisk onto the Kenwood and changing it back after it had started to split.

I could not see any buttermilk forming through the cover so decide to take a peek, I lifted the cover juat as my wife entered the room and whilst saying as much to her, the buttermilk materialised,......straight out of the small opening in the cover and all over me and the outhouse where I do my experimental cookery.

Thank god I was not in the kitchen, I would never have lived it down.
But for all that I got almost 1 kg of butter (the best I have tasted in many a long year) and approx 3/4 pint of buttermilk.

Thanks for all the help and info everyone and especially Wheels for the very informative video on you own site it was a real help.

Here are a couple of pictures



[/img]

T.B.

Nice job - you can't say I didn't warn you about the buttermilk though! I also learned the hard way - an yes, it was in the kitchen!

Phil

Mike D wrote:@ Abrwstr

These are taken from a previous butter making post I made which can be viewed [url=http://forum.sausagemaking.org/viewtopic.php?t=4592&postdays=0&postorder=asc&highlight=tesco+cream&start=15[/url]here[/url]

"Here are the figures from my buttermaking.

8 x 600ml cartons double cream @ £1 per carton

result was 2.863 Kg or 0.596g of butter per ml of cream

250g of butter costs approx £1.10, so to get the same weight as I made would cost £12.59."

As Phil says it is certainly a better taste than the supermarket stuff, and at this price is is also cheaper to make too! I'll just freeze mine until I'm ready to use it.

Mike,
When I did 4 x 600ml of Tesco's the yield was only 1.25Kg and 800ml buttermilk, what make were your figures from?

LD

LD

I think it does vary - even so 5 x 250gm blocks of quality butter for £4 is still cheaper than the shops.

I understand that culturing the cream with a small amount of yoghurt for 12 hours or so can increase yields, has anyone tried this?

Phil

@ LD (sorry for delayed response - been battling multimillionaire footballers and their planning fantasies! )

The figure I posted earlier were from Tesco's double cream - these were originally noted from around Xmas 08 (I think)

I haven't kept figures since.