I made butter! How brilliant is that? You can get some cream… and turn it into butter. In your house. It’s like magic!
Why would you bother making your own butter? Well, firstly because you know what goes into it – it’s great lesson on how our food happens (kids LOVE making butter). And secondly, because it’s fun to make stuff. Making butter gives me cooking joy! Butter!
Double cream. That’s it!
I gather that double cream is not widely available in the US/other foreign parts so if you are there get the cream with the highest butterfat you can. Double cream has a 48% butterfat content and the closest in the US seems to be heavy or whipping cream, which is 30-40% butterfat.
If you want to add salt, you can. However much you like. Mix it in after the buttermilk and fat have separated but before you squeeze and pat it.
“Cooking” is a bit of a misnomer. All you need to do is pour the cream into a container that you can seal tight = a (clean) jam jar, or bottle, or tupperware. And then shake it. For AGES.
At first it’ll slosh about, and then it’ll get thicker and seem like it’s not doing anything (but it is). Persevere – it should take anything from 10 minutes to three quarters of an hour. Shake it, shake it, shake it like a polaroid picture. Shake it above your head, shake it down by your knees, roll it along the ground, work those triceps.
Eventually, suddenly, you’ll hear a slosh. The fat and the buttermilk has separated. Hurrah! Now you need to rid the fat of all the buttermilk. Drain the liquid off (but keep it, it’s useful for making other things) and then rinse the butter throughly. Keep rinsing until the water runs completely clear, and then squeeze the butter. I just squeezed the butter in my hands, but you could use some muslin or cheesecloth, which would be less messy. More buttermilk will come out and it’s important to get it all out because if there’s any left in it can cause the butter to go rancid.
Use the back of a wooden spoon or spatula to shape and pat the butter, draining any more of the liquid that comes out in the process. Wrap it in grease-proof paper and ta-dah! Home-made butter!