i don't know about that but it makes your wrist hurt.Thor's butter recipe
You will need
Empty Jam Jar
Double cream (best if it's been in the fridge a couple of days, but not nessesary).
How to do it
Take the Jam Jar and fill it about 1/3rd the way with double cream, put the lid on tightly, now shake it like fuck, at first it will slop then it will go silent, well done you have now whipped the cream, carry on shaking like your doing an impression of michael j fox, you may notice that the cracks has started to crack in places when viewed in the jam jar, this is how clotted cream is made, carry on shaking like bez on massive drug high, all of a sudden it will form a lump and then will start sloshing about, you have now made butter and buttermilk, carry on shaking for a bit, your aiming to seperate the butter from the butter milk.
now stop, empty the butter milk down the sink and fill the jam jar with cold water, slosh around and empty, do this until the water is clear, empty the butter onto a chopping board (i find a wooden one better) and use the back os a wooden spoon to squish out any remaining butter milk, et voila, butter, form it into a pat and wrap it in grease proof paper and bung it in the fridge or enjoy it on piping hot toast straight away.
(You will need
Empty Jam Jar
Double cream (best if it's been in the fridge a couple of days, but not nessesary).
How to do it
Take the Jam Jar and fill it about 1/3rd the way with double cream, put the lid on tightly, now shake it like fuck, at first it will slop then it will go silent, well done you have now whipped the cream, carry on shaking like your doing an impression of michael j fox, you may notice that the cracks has started to crack in places when viewed in the jam jar, this is how clotted cream is made, carry on shaking like bez on massive drug high, all of a sudden it will form a lump and then will start sloshing about, you have now made butter and buttermilk, carry on shaking for a bit, your aiming to seperate the butter from the butter milk.
now stop, empty the butter milk down the sink and fill the jam jar with cold water, slosh around and empty, do this until the water is clear, empty the butter onto a chopping board (i find a wooden one better) and use the back os a wooden spoon to squish out any remaining butter milk, et voila, butter, form it into a pat and wrap it in grease proof paper and bung it in the fridge or enjoy it on piping hot toast straight away.
Thor_sonofodin has done things, terrible things on,
Mon 9 Jan 2006, 12:54,
archived)
hahaha!I made that once when I was in cubs but we put salt in ours too.
(
The Duke of Prunes,
Mon 9 Jan 2006, 12:57,
archived)
yesyou can add salt, i crush my salt to a fine powder, it helps to preserve the butter.
( Thor_sonofodin has done things, terrible things on,
Mon 9 Jan 2006, 13:02,
archived)
We done that at primary schoolThanks for the new and improved recipe.
May I suggest saving the buttermilk though? It can be used in all sorts of things, such as pancakes, muffins and salad dressings. Waste not, want not.
(,
Mon 9 Jan 2006, 12:58,
archived)
May I suggest saving the buttermilk though? It can be used in all sorts of things, such as pancakes, muffins and salad dressings. Waste not, want not.
Hurrahfor folks prepared to make their own foodstuffs.
You ought to get the cream from your own cow though !
(You ought to get the cream from your own cow though !
The Mighty Gusset Doesn't Care - And Doesn't Care Who Knows It !,
Mon 9 Jan 2006, 13:13,
archived)