Homemade butter

I made some butter today out of some cream I got from the Company shop the other day. It was still in date but you can also make it with reduced (yellow sticker) double cream. 300ml at the Company shop was 50p and I bought two, but it was thickened cream and so I was not sure if it would work. I therefore bought two 150ml ordinary double cream for 30p each and mixed them. My total spend was £1.60 on cream. This is 15p cheaper than a pack of 250g butter in Aldi. I got the same amount as 2 blocks of Aldi butter (500g), but made 2x200g, and 100g I mixed with herbs. The herb ones will be good to use with stale French sticks or part baked rolls to make herb bread, to put under chicken skin when cooking, or to spread on pizza dough before cooking. They are good to cook steak in too if you can afford it.

Recipe.

1. Pour the cream into the mixing bowl (the stand mixer will need an anti splash lid).
2. Whisk for about 5 to 8 minutes, depending how much cream you use and the butter solids will start clinging to the mixer.
3. Once you have a lot of solid put the butter solids into muslin and rinse a few times with cold water. Save the butter milk to make scones.
4. Add salt or herbs at this stage if wanted.
5. I wrapped mine in grease proof paper and then will freeze some to preserve. Use and store as normal butter.

If you don’t have a stand mixer you can make it by shaking the cream in a jar. It takes a lot of time and energy (physical) though.
So if you see reduced double cream in the shop I suggest you grab it. It tastes so good