This idea originated with Hugh Fearnley-Whittingstall, but is a great way to teach kids about a kitchen basic. You can use this super-simple technique to use up cream that is close it going off or just make it for the sheer joy of seeing the process happen in front of your eyes!
Super-simple Home Made Butter
300ml Pouring Cream that is close to use-by date – at room temperature
1 large glass jar (approx. 1 litre capacity) with screw on lid
What to do:
- Pour cream into jar
- Screw on the lid tightly. Now shake the jar up and down and round and round. Shake vigorously. The cream should be bouncing off every surface of the jar.
- Keep shaking.
- Listen to what’s going on in the jar. At first you hear the cream sloshing, then it’s silent. That’s when you know you’ve got whipped cream – you could stop here and serve this with scones!
- Keep shaking – do a little jig while you do!
- When the butter forms the sound will hear a sloshing around and you will feel a big lump being shaken around in the jar. You now have butter and buttermilk. You can use the buttermilk in other cooking.
- Careful lift the lump of butter out of jar and put it in on a square of cheesecloth. Add some salt to the butter. Lift the corners of the cheesecloth and twist them up so you are squeezing out as much buttermilk as you can from the butter.
- Refrigerate until required.
- If you want this butter to keep longer without going sour, rinse all of the buttermilk out of the butterfat with water before squeezing out all the liquid with the cheesecloth.
- You can add garlic and herbs to the butter while it is soft.