Last night after we’d eaten dinner and were thinking about heading off to bed, i had a sudden urge to make butter from the Tilba Jersey Cream that had gone past its use by date in the shop. Nesting maybe? Today i am 38 weeks pregnant and apart from making sure the baby has a bed, a car seat and a jumpsuit to come home in, i haven’t really been into the whole “nursery” and “nesting” thing. Or maybe it’s just manifested in another way. Like making your own butter for the first time at 9:30PM when you’re due in two weeks.
I apologise in advance for the quality of the photos. As a said, it was later at night when the light is very poor and i was so excited to share that i didn’t want to have to wait until i made some more butter during a more acceptable hour where decent photos could be taken.
So without further ado. Homemade salted butter. And believe me, it was worth every minute of staying up past my bedtime and the consequential tiredness that has come with that.
Homemade Salted Butter
I used this recipe from The Guardian as a guide on how to make the butter. If you know much about cooking then really you know how easy it is to make butter and some people even make it accidentally when they over whip their cream. So as a said, i used that recipe more as a guide than a step by step.
Just like when you’re making cheese, you need to make sure that all your equipment is clean and sterilised. You can read my tips on how to do that in the Homemade Paneer post.
Also the one tip i would have when making butter is that everything needs to be COLD. Your equipment, your hands, the temperature. At the moment it is winter in Australia so ideal time for making butter. In the middle of summer when it’s like 40°C? Maybe not such a great idea.
Ingredients That You Will Need:
- Double Cream
- Dairy Salt (I used Himalayan Pink Salt as i didn’t have any Dairy Salt, which isn’t going to ruin the product, it just means that my salt was coarser and doesn’t blend as well into the butter)
Equipment That You Will Need:
- Spoon or spatula
- Kenwood with whisk attachment (or anything similar to a Kenwood)
- Large mixing bowl
- Stainless steel sieve
- Kitchen scales
- Paper towel
- Teaspoon measuring set
- Ramekin or dish for molding butter
Step 1: So with your spoon or spatula, empty all the double cream into the bowl. Then on a medium speed, whisk the cream until it separates into butter and buttermilk. This didn’t take very long for me as the double cream i used is almost like butter to begin with. If you’re not sure if it has separated, then keep going because you will know when it separates – you start getting splashed with buttermilk!
Step 2: Once the butter and buttermilk have separated, pour the contents of the Kenwood bowl into the stainless steel sieve making sure a large mixing bowl is underneath to catch all of the buttermilk. Then put the contents of the stainless steel sieve (which should be blobs of butter) back into the Kenwood bowl and continue to whisk on a medium speed for one to two minutes. You should have a bit more buttermilk come out so repeat the sieving process as above.
Step 3: With the butter back in the Kenwood bowl, fill the bowl up with cold water and knead the butter together by hand to form a ball and to expel more buttermilk. You will notice the water goes a bit cloudy. After about a minute or two, drain the water away, fill the bowl again with cold water and repeat the kneading process of the butter. Drain the water away and repeat the step again, which by this time the water should be clear.
Step 4: Weigh your ball of butter (ours weighed 310g) and then flatten it into a disk shape. I patted mine dry with a paper towel on both sides too just to absorb any droplets of water. Then it’s time to add the salt. According to the recipe from The Guardian, for every 110g of butter, you need 1/4 teaspoon of Dairy Salt. So we sprinkled about 3/4 teaspoon of the Himalayan Pink Salt over the surface and then with COLD hands, i massaged the salt into the butter and back into a ball shape.
Then it was time to taste it! Obviously it’s better left overnight so the salt has a proper chance to incorporate into the butter however we weren’t waiting until morning. We tried some by itself plus on some freshly baked Buckwheat Bread that Kel had just made and WOAH. I’m pretty sure it’s the best butter I’ve ever tasted. I think though that it’s probably due to the fact that it wasn’t just normal double cream that was used, however 100% Jersey Cream, which tastes so much better than regular double cream anyway. We started eating bits like cookie dough – SO BAD. We even compared it to regular butter from the supermarket and compared to ours, that butter, which we usually like, tasted OFF. Amazing. How will we ever go back?
So there you have it. Homemade Salted Butter. And the amount of buttermilk that i got from it? Laughable. As a said, the Tilba Jersey Cream is ridiculous.