I don't care what anyone says I use butter all
the time over any of those over processed "spreads" and substitutes. Have you seen how they are actually
made? Just terrible. I haven't attempted to make my own butter but it sounds easy enough, if this recipe in the
latest issue of Grow Your Own magazine is anything to go by.
- Leave Double Cream to warm to room temperature
- Pour into a clean jar until one third full. Tightly screw on lid and shake jar up and down until butter starts to form
- keep shaking - up to 30 minutes they recommend (that's going to hurt!) until there is a lump of butter in the liquid (buttermilk)
- Drain buttermilk into a cup and fill jar with cold water. Swirl butter around and carefully pour water away. Repeat until water is clear
- Put butter on a board and press down on to it to force out and remaining buttermilk. Any left inside will make the butter go sour.
- Wrap and refrigerate.
What Can I Get You Folks? - Server Revenge
Reality-Show Celebrities Serve Up Chef Curtis Stone's 'Hundred-Dollar Burger'
Foods Celebrity Chefs Hate
