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.