Fancied having a go at making butter but put off by the supposed faff involved - having to buy a butter churner and crank it for an eternity. Came across couple of Youtube videos using a mixer so thought I’d give it a go. This is the result. Took less than ten minutes start to finish.
Double cream (600ml) cost £2.10. Ended up with a block weighing 305grms so it’s considerably cheaper than even the budget butters on sale. There’s an added bonus that you also get buttermilk. I was left with 240grms which would cost about 75p in supermarkets.
Best of all, the taste is fantastic - velvety, creamy and morish. What’s weird is the butter is goes naturally yellow at the stage where it separates from the buttermilk. Added around 3grms of sea salt crystals. That might need adjusting for next batch. Butter will keep in freezer for months as will the buttermilk. For so little effort, think I will be making more homemade butter.
This is the point where the buttermilk separates. You pop the butter solids into a bowl of ice cold water and squidge to get rid of any buttermilk. This is to ensure the butter keeps for going rancid.