- May 2014
- Makes 2 blocks of butter
- Hands-on time 30 mins, plus chilling
Got into making your own bread? Then do the double, and slather it with your own homemade butter. It just needs one ingredient – Jersey double cream – and a little bit of effort. We’ve included tips from our food team to help make sure you get it right.
And depending on the time of year, maybe you could even make jam.
It’s important to remove all the buttermilk from the butter – any left behind could turn the butter rancid. If you prefer salted butter, add sea salt to taste just before shaping. Some people add it to the cream before whisking, but you’ll lose some of the saltiness when you remove the buttermilk.
The butter will keep in the fridge, well-wrapped, for up to a week, or freeze half of it for up to 3 months.
To sterilise a mixing bowl, wash in warm soapy water, rinse well, then fill with hot water from the kettle. Drain and allow to dry, upside-down, on a clean tea towel.
Butter paddles are small, ridged pieces of wood that are used to shape handmade butter. Look out for them at antiques markets, or buy new ones online. They need to be soaked in iced water for at least 30 minutes before using, to prevent the butter sticking.
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