As you have probably noticed, I’ve been chanelling my inner dairy farmer over the past couple of months. It started with Easiyo. Then today my Cheeselinks yoghurt culture arrived in the mail (hope the 30C weather didn’t affect it during transit). And the other day we made butter.
To make approx 250g of homemade butter, you need a carton of cream. Whip the cream until very thick (I used a stab blender for this). When it’s thick, get a whisk, and continue whipping until water (buttermilk) starts to separate from the buttery mass (curds). When all the water seems to have come out, drain the whey into a separate container & refrigerate (this makes great pancakes). Put the curds in a fine seive and rinse under the tap until the water runs clear (this will help the butter last longer). Put drained curds onto a piece of greaseproof paper, wrap up and refrigerate.
Many thanks to Trevor at the SECO forums for the recipe! and thanks too to everyone at SECO for all the fantastic dairy-related advice — so inspiring! 😀