DIY Butter

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Part of my Green Journey has been working to reduce the number of processing steps between me and the raw materials of my diet…In many on my experiments, I have been using alternatives to staples like butter but, sometimes, nothing butters like butter…

Growing up, strawberries and cream was a Sunday dinner treat but the risk always was that we would be a little too enthusiastic with the beating and the cream would become butter. This was the first time that I set out deliberately to take cream as far as it would go…like many such ventures, the doing was a lot easier than the thinking about the doing prior…

The recipe I used I found, like most, via Google, this one on Stuff, it is so simple. I bought a litre of cream because I thought that there would be more loss than there was – that litre made me a good 250 grams of butter and, if I hadn’t accidentally spilled it all, an easy 250mls of buttermilk (know you know where that comes from) ¬†.

As you can see from the Stuff article, the process is dead easy: beat the cream with an electric mixer – a hand one won’t cut it once it starts to thicken up – until it is thick and lumpy, then beat it some more. Drain off the buttermilk – without spilling it! – and, using your hands knead some fresh chilled water through the butter to rinse out the rest of the buttermilk. Strain the water out through some cheese cloth or voile¬†et voila, your own homemade butter…

I actually made way too much for my needs, I just wanted to try it in my stock [insert your vege here] cake recipe but had made so much that I had to keep using it before it went off…next time I’ll probably only use a quarter litre of cream and just make enough for a the menu at hand…

Looks like butter, tastes butter, butters like butter, can’t beat it, it is butter…