I came to have 3 large pots of cream in the fridge from the last few weeks. One was dated a week ago, (still sealed and tasted fine) so I decided to make butter. It was only generic Black and Gold with whatever additives and gelatines but it did say it was 35% milk fat. I used my hand mixer and it didn't take too long to separate. At that stage, I googled to see what else to do. This link promising homemade butter in 5 mins sounded good. I was pretty confident of curdling the butter, having done it unintentionally more than a few times lol. The draining and rinsing parts were pretty straight forward. The kids were all impressed and had sandwiches with homemade butter and homemade apricot jam.
I just wish I had home baked bread to go with it. I am definitely going to make more. I will try and pick up cream when it is reduced in the supermarket. The cheapest double cream i could get would work out much more expensive than the price of butter. Being able to use the generics is good. I usually buy generic butter for baking anyway. I didn't add salt as I only had coarse cooking salt.
Here is what is left. There would have been around 300g of butter originally. Having 6 teenagers and 7 assorted aged children (visiting cousins) in the house makes everything disappear fast. It is soft as it is rather warm today. I am about to make a roux for cheese sauce with this. (Ham and cheese macaroni with veg for tea tonight.) If I don't get a move on, there will be none left, there is a little girl with licky fingers who has acquired a taste for sweet creamy butter.
If you haven't tried this before, I recommend giving it a go.
As soon as I get eggs, Beccy is making waffles with the buttermilk. I found some good info about making cultured butter and real cultured buttermilk so they are on my agenda to give them a go.
I still need to work on my blog but didn't want to neglect posting while procrastinating the re-construction.