Since my local shop ran out of butter late last year and I decided to start making my own to get me through the day I have never looked back.
I thought I would take a minute to share with you how I do it.
First put double cream in a food processor. I absolutely love to use the K beater attachment on my Kenwood Chef because it is so strong but any food processor will do. In fact you don’t even need a processor.
When I was at school we were taught how to do this simply by putting the cream in a jar with a tight screw top lid and shaking it until it split into butter and buttermilk. It took a long time but it was fun and it’s a great thing to do with the kids. There is also the more sophisticated and cute Kilner churners which work really well for small amounts.
Turn on the processor and watch the contents carefully. It will at first turn into whipped cream, then become fluffier. If you want salted butter then stop the machine now and sprinkle in some salt to taste – if not carry on.
Continue whisking and the mixture will suddenly separate out into butter and buttermilk. Stop the machine quickly otherwise it will throw the liquid all over the kitchen! Sadly I know this from first hand experience…….
Strain the butter by placing it in a sieve lined with muslin cloth and gently squeeze it to remove any excess buttermilk.
I then decant it into little pots and use it directly from the fridge over the next few days. If I want more I have found that it freezes well if you wrap it into small parcels in greaseproof paper. If you want to really show off you can get some great moulds and stamps to add that final flourish to your work.