Does anyone else make their own butter?

I haven't made butter for a very long time but you can used butter that has been separated from the buttermilk and drained in exactly the same way as shop bought butter.

The results are the same as if you used unsalted butter. Of course you can add salt if the recipe requires it. I have made everything from chocolate sponge cakes to cheese straws using homemade butter.

Thanks Magenta8. Will now give Victoria sponge a go, using my butter for the butter icing and cake mix.

Yes I do, and I use it in baking. I shake double cream in a jar until it separates. I saw a video with Nancy Birtwhistle making it that way.

How do you make yours?

I’ve never yet tried it, but whipping double cream with my trusty old Kenwood Chef’s whisk attachment, would be a quick way! IIRC the old handbook warned that you need to watch it like a hawk, or you will end up with butter!

Witzend
My oldKenwood had a butter making attachment. My DH milked a lot of cows so I used to make butter regularly.
No cows now so Ibuy it in the supermarket.

As a child, the lady next door had a butter churn, but back then Monica the milk lady used to deliver the full cream untreated milk from the milk churn. I can remember her black van smelt of cream.

Retread I tried first making it in a blender and that was a disaster but sheer bloody mindlessness made me carry on, and in the end I found the old fashioned method - pouring extra thick cream into a plastic (ice cream) container and shaking for about half an hour whilst reading a book worked. It separated into curds and buttermilk. I added salt to mine. Now it's sat in the fridge.

It probably works out about the same price wise as butter but it's a satisfying exercise to cut out the middle man (or woman) and make it myself. Next, on to giving cheese making a go.

I’ve had a couple of goes using the shake a kilner jar method which worked a treat😋. I added Halen Mon (Anglesey Seasalt) to the butter and used the buttermilk in breakfast pancakes with said butter melted there on…lawdy, they were very moreish!

I tend to wait until there’s an offer on double cream in one of my supermarkets otherwise it’s not really cost effective- the taste is definitely worth it though.

That's actually exactly how I make mine - excepting I use an oversized lidded jar and shake away whilst watching telly. Very satisfying.

I've made cream cheese by putting thick yoghurt into a muslin cloth tied to the kitchen tap so it drains into the sink overnight. It's delicious.

Has anyone tried the 'shaker' method using a marble? Does it make any difference to the timing?

I have a Thermomix so it takes 1 minute to make 600ml of cream into perfect butter.

The buttermilk I use in baking.

Whatever method you use always bring the cream to room temperature first, it shortens the churning time dramatically.

Sago that's an excellent tip! I flatten my butter and (sometimes) sprinkle salt crystals on, delicious! Taking a lead out of Nancy Birtwhistle's book, I buy cream on the marked down shelf when I see it.