Announcement

Collapse
No announcement yet.

Just made Butter!

Collapse

X
 
  • Filter
  • Time
  • Show
Clear All
new posts

  • #46
    I've made two batches now - both times were a combo of Jersey cream, double cream and whipping cream. It only took about one minute (if that) to 'thud' into butter. WW, did you leave the cream to get to room temperature?
    I don't roll on Shabbos

    Comment


    • #47
      If you would like, I can post a recipe for South African Buttermilk rusks ( a hard chunky biscuit for dunking in coffee)
      Never test the depth of the water with both feet

      The only reason people get lost in thought is because it's unfamiliar territory....

      Always remember you're unique, just like everyone else.

      Comment


      • #48
        Originally posted by RedThorn View Post
        If you would like, I can post a recipe for South African Buttermilk rusks ( a hard chunky biscuit for dunking in coffee)
        Yes please, especially if they are easy!
        WPC F Hobbit, Shire police

        Comment


        • #49
          Buttermilk Rusks:

          1kg Self Raising Flour
          300g Sugar
          5ml Salt
          7ml Baking Powder
          250g Butter
          400-500ml Buttermilk
          2 Eggs (Beaten)

          Sift dry ingredients together and rub in butter/ margarine until mixture resembles fine crumbs.

          Add buttermilk to beaten eggs, mix together and then add flour mixture and mix to a soft dough (add extra flour or buttermilk to achieve this).

          Roll into buns and place into greased biscuit pans

          Bake for approx 40 - 50 mins at 160 degrees, till golden in colour

          Turn out, and slice into inch by inch by depth of bun fingers. (stealing at this point whilst still warm with a dollop of strawberry jam and cream like a scone is highly recommended )

          Put into a very cool oven( about 100 degrees) and dry out (no soft bits in the middle of rusk) until crunchy

          Store in airtight container for up to 3 weeks( don't ever last this long!!!)

          Dunk in tea and coffee
          Last edited by RedThorn; 11-01-2010, 10:08 PM.
          Never test the depth of the water with both feet

          The only reason people get lost in thought is because it's unfamiliar territory....

          Always remember you're unique, just like everyone else.

          Comment


          • #50
            Wow - I was in Tescos this evening when they reduced their tubs of extra thick double cream to 34p a tub - two of these are in the fridge right now and await some butter making in the morning. Will update tomorrow!!
            Whooops - now what are the dogs getting up to?

            Comment


            • #51
              making your own butter. never considered it before. what a good idea. with all the info available here i will give it a go.

              Comment


              • #52
                mad how easy it is! Made unsalted and salted butter today OH going to make rusks too WHOOP Double bonus!!!


                Thank you Rhona for starting this thread!
                Last edited by RedThorn; 16-01-2010, 06:37 PM.
                Never test the depth of the water with both feet

                The only reason people get lost in thought is because it's unfamiliar territory....

                Always remember you're unique, just like everyone else.

                Comment


                • #53
                  Ok you butter making experts - I have just made a batch - not totally successfully though, I think.* I started off using the goblet blender - a mistake, I think, as the cream thickened it splatted all up the sides and under the lid - and when I peeked in to see how it was doing it it spattered all over my hair too.* The kitchen needs a bit of a spring clean nowI turned out what I could into a clean teatowel and squeezed - well squished really because there wasn't a solid lump to sqeeze.* Hardly any liquid at all - I wonder was this because it was double thick cream and would have had a lot of that taken off anyway?Next step I tipped what I could scrape off the tea towel into my old magimix food processor and set it off for about 3 minutes.* What I have now is really soft butter - but it is butter.* Not sure if this was a success or notOh, well the kitchen was due for a good clean anywayWhat should I do folks?* Process the soft stuff a bit more or just make do with it as it is?
                  Last edited by Jeanied; 16-01-2010, 06:37 PM.
                  Whooops - now what are the dogs getting up to?

                  Comment


                  • #54
                    I know I've said this before so don't be offended if you've already checked this, but was the cream room temp before using? Using it when not warm enough makes it hard for the buttermilk to separate.

                    Have you rinsed it? Rinsing under very cold water is essential (rinses off buttermilk) and will help firm it up lots.

                    Doing it in a goblet mixer should still be ok (obv apart from buttering the kitchen )
                    I don't roll on Shabbos

                    Comment


                    • #55
                      It was definitely room temperature, Rhona - and it got even warmer being whizzed for several minutes. I've just shoved the lot in a bowl and rinsed under the running tap and it has got a bit firmer so it is in a rough log shape (nowhere near the professional job done by Brengirl mind) and it is soaking in cold water to see if it will firm up all over. I think the two problematic attempts - myself and Newbieveggie have been using the extra thick cream which will have very little buttermilk to come off. I'll test it out if I find some single and whipping cream on offer!
                      And my old cat is doing his best to clean up the kitchen!
                      Whooops - now what are the dogs getting up to?

                      Comment


                      • #56
                        Jeanied I am quite sure with your expertise that you have butter. Ahem! I did note that you were using 'extra thick' cream. That may mean that it has additives ie a thickener, whatever that is, that may be preventing the solids from separating. However! Did you enjoy the experiment now that you have springcleaned the kitchen. xxx

                        Comment


                        • #57
                          I made butter last night too, but my cream was actually fridge cold. It still worked a treat and OMG! We had fresh baguette with fresh butter and seasalt for dinner. lol
                          http://onegardenersadventures.blogspot.com/ updated 10-03-2010 with homebrew pics & allotment pics

                          Comment


                          • #58
                            Amazing ! I was skepitcal, but tried it anyway. I don't have a food processor, so did it with a whisk, and then shook the cream after it was whipped - took about 30mins, but quite impressed!

                            Don't think I have all the buttermilk out of it though, it tastes like butter, but is a bit sweet. May add some salt to see what its like.

                            Gonna go get me a food processor I think !

                            Comment


                            • #59
                              You are never going to get a betta bita butta

                              Comment


                              • #60
                                The rusks turned out great too, so am real happy!!!!
                                Never test the depth of the water with both feet

                                The only reason people get lost in thought is because it's unfamiliar territory....

                                Always remember you're unique, just like everyone else.

                                Comment

                                Latest Topics

                                Collapse

                                Recent Blog Posts

                                Collapse
                                Working...
                                X