I would like to share with you on how to make butter at home, It is very easy, fun and delicious plus it is economial and preservatives free. You can add any flavour, either savoury or sweet, this time I am making savoury with some herbaceous flavour from the wild.
Here's how ...
Ingredients:
2X Double cream 300 ml
1/4 teaspoon Salt (optional)
Herbs or flavour of your choice
Firstly, you'll need fresh cream!
I used 2 tubs of our local double cream, which yeild 270 grams butter. Each cream cost £1.19.
You can use organic ones if preferred.
Leave them at room temperature for atleast an 2 hours. Very cold cream is longer to process. Also make sure that your cream is pure otherwise it won't set.
Pour them in a mixing bowl.
Agitate using a mixer to churn.
Mix continously until the buttermilk separate from the fat. This can take 3-10 minutes.
Separate the fat, you can push them all on one side and it will all clumped together.
Pour milk into a container and save for other recipe, maybe for cake?
Rinse the butter in cold water.
Squish few times to rinse the buttermilk.
If substantial amount of buttermilk remains, it will sour within a week.
Rinse until the water turns clear.
Scoop the butter out of water
and wrap in kitchen paper, give it a quick squeeze to drain the water.
Remember your hand is warm, it can melt the butter. Do it swiftly.
Add salt (optional), add other flavours/herbs.
and mix well.
Wrap in cling film
and shape to your preference.
I grabbed few sprigs of ground Ivy and cowslips to add flavour and decorate. They are growing everywhere at the moment.
Ground Ivy. Leaves and stem have aromatic flavour, like basil and sage with minty undertones, beautiful kidney shape leaves and attractive violet flower.
Cowslips, a cousin of primrose. beautiful yellow flower with slightly citrus taste.
Cowslips have also been called ‘St. Peter’s keys’ or ‘keys of heaven’ because the one-sided flower heads looked like a set of keys, and it was said that cowslips grew where St. Peter dropped the Key of Earth.
All done! Home made butter, It is creamy, savoury with a bit of wild herb. Can be kepth in fridge for 3 weeks.
You can wrap it like so and put in freezer. or give to someone as a special treat.
I simply enjoyed mine on toast with a cup of tea.
Please Note, 100% correct identification of wild edibles is essential to make sure it is not poisonous, if unsure, do not eat.
Link below for more information about ground ivy and cowslips.
https://www.first-nature.com/flowers/glechoma-hederacea.php
https://www.first-nature.com/flowers/primula-veris.php
A lovely day to all.
Enjoy! 😊🍃
Mariah 💚