1 pot of double cream
There are 2 ways of making homemade butter.
1. In a mixer
2. By hand (you'll need a strong arm)
I made my butter by hand :) Although I do have a blender but I decided not to use it :)
Firstly pour the cream into a mixing bowl and whisk like crazy until you cant whisk anymore.
Take the mixture off the whisk and exchange the whisk for a fork.
This is where the muscles come in!
Keep mixing until the butter milk starts to separate from the butter which is forming.
Do not throw this butter milk away as it can be used in other recipes and can be stored in the fridge for up to 2 days.
carry on stirring until all the butter milk has separated.
Add a tsp of iced water and stir so all the cloudy water is removed.
put in tiny amounts of iced water and squish the butter with your hands until the water is clear( no more butter milk)
It is very important that the butter milk is separated as if it is left in, your butter will not last in the fridge, it will be soft and watery.
Once you have done this you can either mould it and wrap it in some grease proof paper and put it in the fridge to set or put it in a container and refrigerate.
If you want salted butter, spread the butter out on a plate and sprinkle some salt onto it and then mould it.
You can season it with whatever you like.
I made unsalted butter to use in baking.
If you are using the mixer method, you do everything the same way but let the mixer do the beating.
You still need to mix it to remove the butter milk and add the iced water until it runs clear as before.
This butter will last in the fridge for up to 2 months.
If you want to involve your kids in the butter making, pour some milk into small jars and screw the lids back on tightly.
Tell them to shake the jars to their hearts content until the butter is formed. You will see the butter milk separate which should be removed.