Approx cost: €2
Approx calories (per teaspoon): ~30
Approx preparation time: 20 minutes
So, here’s a fast one for you all. I recently bought a carton of whipping cream online (it seems impossible to find this stuff for regular consumers in France!) from England. I *thought* at the time that it was a fairly small carton. When it was delivered to me it turns out that I’d actually bought 1 litre of the stuff! “Holy cow”, I thought, “ok… well, I’ll use a load to top my wife’s birthday cake with and then I’ll see after that”. Well, in fact I used just shy of half the carton for the cake and I had no idea what to do with the rest (aside from drinking it, ohmygod omnomnom!) but then my wife had the rather wonderful idea of making butter.
So here we go – Not really an inspired post today – I didn’t long ago come back from my vacation and I have the “back to normal daily life blues” but I do think making your own butter is pretty damn cool. You need a hell of a lot of cream to make a large amount, but making it this way has the added benefit of also producing your own buttermilk as a by-product. You can also experiment with flavourings and colourings – chilli, curry, cumin and so forth – if you’re feeling adventurous! Best of all, you don’t need any special equipment – just some strong arms and a bit of time and you’re good to go! Have a great day
- Heavy / Whipping Cream (at least a glassful else the process isn’t really worth it)
- Salt and/or other flavourings (optional)
You’ll also need
- An old jar, with tight fitting lid, washed thoroughly
- Fill the jar about half full with cream – many guides online say that “warm” cream is best. I’m not quite sure why this is, but we used cold cream and it worked wonderfully! Make sure not to over-fill the jar as the cream has to have a bit of room to move. You can always use a larger jar or do multiple batches if you want to make a load of butter. Screw on the lid tightly and start shaking. You may want to cover the lid with a cloth just in case there are any places where liquid may escape from. Keep on shaking… and on… and on. You should be able to feel that soon the cream is getting more solid. Congratulations, you’ve just whipped the cream. Now screw the lid back on tightly and proceed to step 2
- Now let’s start shaking again. Yay! Are you getting tired yet? Not much longer now! You’ll notice that all of a sudden something will change – the sides of the jar will be getting quite clean with each shake and inside the jar there will be a big clump of yellowy stuff, surrounded by liquid. Yay, we’ve made butter! But we’re not quite done yet.
- Give that jar another few shakes (for luck and just to make sure we’ve maximised the liquid extraction) and then drain off the milk-like liquid. Whatever you do, don’t trash this stuff. This is the glorious, delicious buttermilk. You can do many things with this… many delicious baked goods… mmm, or even just drink it (yeah!). Get some cold water (as cold as possible really without being ice!) and pour into the jar with the butter, to about the same level as the butter milk was at. Seal the jar and shake well again. Pour off the water and repeat the cleaning process until the discarded water is clear. Note, if you plan on keeping the butter for a very long time (read: weeks) then this is very important as cleaning the butter will prevent it from going rancid. Now you can mix the butter with your salt or flavourings, shape it and stow it away in a cool place, and most importantly of all – enjoy!