Butter Making....Tesco Cream Offer

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Morrison's Double Cream Offer

Postby Mike D » Tue Jun 29, 2010 6:57 pm

Just been in Morrissons and picked up some double cream (600ml carton) on offer for a quid a carton. Offer ends 4th July.

I'll nip back down tomorrow and get some more, I didn't want to look too greedy this evening :oops:

I guess it's buttermaking tomorrow!
Cheers,


Mike
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Results from Buttermaking

Postby Mike D » Sat Jul 03, 2010 2:16 pm

I bought some more double cream from Morrisons and ended up with 10 x 600ml cartons.

Total Cost = £10.00

Total Dbl Cream = 6,000ml (6 ltrs)

Total Butter Produced = 3.361Kg

Total Amount of Buttermilk = 2 ltrs
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Country Life Butter is currently £1.20 for 250g at Tesco, or £4.80 for 1Kg.

So, to buy 3.361kg of butter of a leading brand would have cost me £16.13p. So a saving of £6.13

The buttermilk will get used in some scones and possibly 'wheels rolls' in place of full milk....is this OK to do Phil??
Cheers,


Mike
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Postby wheels » Sat Jul 03, 2010 2:28 pm

Mike

No problem to me, but isn't buttermilk usually used as the side of a chemical reaction with sodium bicarb to rise things like scones, soda bread etc? In which case it won't be able to do the job it's designed for properly as the alkaline won't be there. It may give a nice flavour and soft texture though?

How about using it in soda bread, drop scones or US style pancakes instead?

Phil
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Postby Mike D » Sat Jul 03, 2010 2:32 pm

Hmmm... now there is a thought. I have 2 ltrs of the stuff in pop bottle in the fridge, and I don't want to just waste it.

I'll search the forum
Cheers,


Mike
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Postby Mike D » Sat Jul 03, 2010 2:36 pm

Hmmm... now there is a thought. I have 2 ltrs of the stuff in pop bottle in the fridge, and I don't want to just waste it.

I'll search the forum
Cheers,


Mike
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Postby Dave Smith » Thu Nov 18, 2010 11:22 pm

Hi all. Am I right with this, you just bung it in a food processor and blitz it, or is there more involved ?
Thanks
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Postby Mike D » Thu Nov 18, 2010 11:43 pm

Thats pretty much it Dave. You will find the cream goes through the thickening stages, and then after it is all thick, it should split between butter and buttermilk. Can take several minutes so persevere.

After the butter has formed I add clean cold water to the food processor (after pouring out the buttermilk) and blitz again and repeat a number of times as this helps remove the buttermilk from the butter.

Tip it out onto a board and pat into blocks, wrap up and freeze.


HTH
Cheers,


Mike
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Postby Dave Smith » Thu Nov 18, 2010 11:49 pm

Mike D wrote:Thats pretty much it Dave. You will find the cream goes through the thickening stages, and then after it is all thick, it should split between butter and buttermilk. Can take several minutes so persevere.

After the butter has formed I add clean cold water to the food processor (after pouring out the buttermilk) and blitz again and repeat a number of times as this helps remove the buttermilk from the butter.

Tip it out onto a board and pat into blocks, wrap up and freeze.


HTH


Thanks Mike. I may give it a go this weekend.
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Postby Dave Smith » Sat Nov 20, 2010 4:36 pm

Had a go and it looks good. It definitely split and I 'washed' it as advised. Just seemed a bit 'wet'. Firming up in the fridge
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Postby wheels » Sat Nov 20, 2010 5:43 pm

Dave, did it look like this:

Image

If it did, it's OK.

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Postby Dave Smith » Sat Nov 20, 2010 6:51 pm

wheels wrote:Dave, did it look like this:

Image

If it did, it's OK.

Phil
Yes Phill it did.
I did as Mike suggested and blitzed it with water. It just seemed wet.

Thanks for all the help
Dave
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Postby saucisson » Tue Feb 01, 2011 6:28 pm

I heard a suggestion today that you can make butter from creme fraiche... seems like an odd idea but I might try it and see what transpires...
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Postby wheels » Tue Feb 01, 2011 8:11 pm

I believe some people culture cream with yoghurt to make butter. I guess using creme fraiche is doing a similar thing.

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Postby tristar » Wed Feb 02, 2011 9:27 am

Butter made with cultured cream is very popular in many parts of the world, especially here in Norway. Believe me you won't regret making it, the flavour can only be described as extra butttery! It is slightly tangy and incredibly rich. Great stuff on your toast in the morning!

Richard
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Postby wheels » Wed Feb 02, 2011 12:45 pm

Thanks Richard, I'll do it next time I make some.

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