THIS week I have been fortunate enough to receive a litre of fresh Jersey cream — the perfect base with which to make butter.
Making your own butter is simple, and is a great talking point at the dinner table. You can really taste the difference between different varieties of cream, with milk from the Jersey cow rich with a fabulous aroma of green pastures.
Once the butter is churned, add salt, herbs or sun dried tomatoes for different flavoured butters. These are great accompaniments to BBQ meats and pasta salads.
Let’s get going on this simple kitchen staple.
Homemade Butter Recipe
Course: SidesCuisine: GlobalDifficulty: Easy1
block15
minutes0
minutes15
minutesIngredients
1 litre of fresh double cream
- Flavouring suggestions
½ cup sun-dried tomatoes
4 tablespoons of basil pesto
3 tsp of freshly chopped rosemary or thyme
5 tablespoons of sage
½ cup of finely chopped red pepper
Directions
- Place the cream into the bowl of the mixer and set on a high speed for 5 — 7 minutes.
- Continue to mix the cream until the mixture starts to stiffen and develops a pale color.
- Lower the speed and continue to mix until the buttermilk separates from the solid butter.
- Remove the butter from the bowl and place into a strainer to separate the buttermilk.
- Place the butter on to a cutting board and shape with your hands into a roll. If you have a set of butter boards, shape into a traditional block.
- If mixing in flavours, add ingredients once the buttermilk has been removed. Blend the ingredients in well and freeze any excess butter for later use.
