Reviews 39 Read More Reviews. Most helpful positive review Holiday Baker Allstar. Rating: 5 stars. Hello Chef John, I tried this the first time with a pre-school class. The kids loved doing this activity. Here is a hint to make it much easier. Throw a clean marble in the jar. When you have a lot of anxious kids ready to shake the jar it goes by pretty fast. When it turned to butter, they used plastic butter knives to spread their own on warmed homemade banana bread.
They really enjoyed learning about dairy products and how to make their own butter, almost more than learning to make ice cream in a coffee can.
Read More. Most helpful critical review Jenna. Rating: 1 stars. Reviews: Most Helpful. Holiday Baker Allstar. Rating: 4 stars. This is a good recipe. I've been making butter this way on and off for over 40 years. It is very easy.
I would add the following tips though to this recipe to make it extra easy- 1. Make sure your milk or heavy cream is room tempeture. The butter will break separate faster if you do this 2. Use a plastic jar and lid instead of glass. Spreadable butter I much prefer unadulterated butter, rather than butters with additives that change the texture. So if you want to be able to spread butter easily, simply leave it out of the fridge for a few hours in a covered container. Butter balls or 'pats' This is a traditional way of serving butter for the table and at Ballymaloe House, staff members make butter balls every day and butter is still served in this way.
Put the butter bats or hands into a deep container of iced water for about 30 minutes. Cut the cold butter into dice. Pick up a piece with the butter bats. Hold one bat flat with the ridged side upwards and the knob of butter on top, then roll the other bat around over the butter to form a ball.
Drop each into a bowl of iced water. Clarified butter Clarified butter is excellent for cooking because it can withstand a higher temperature when the salt and milk particles are removed. Leave it to stand for a few minutes, then spoon the crusty white layer of salt particles off the top.
Underneath this crust there will be a clear liquid butter — the clarified butter. The milky liquid at the bottom can be used in a white sauce. Ghee Ghee is clarified butter from India, usually slightly soured and made from either cow's or water buffalo's milk. It cooks longer, hence it keeps longer, and has a lovely nutty flavour. To make ghee, melt butter in a heavy-based saucepan over a gentle heat for about 45—60 minutes, by which time the sediment will have settled on the bottom of the pan.
Strain through a cheesecloth into a sterilised tin or jar, cover and store in a fridge. Maitre d'hotel butter This is one of the oldest classic flavoured butters, I remember it as a child at the Clarence Hotel in Dublin. People add all kinds of ingredients to butter nowadays, but originally it was served this way. It is good served with a piece of pan-grilled fish or steak. Cream the butter, then add in the parsley and a few drops of lemon juice at a time. Roll into butter pats or form into a roll and wrap in greaseproof paper or tin foil, screwing each end so that it looks like a cracker.
Refrigerate to harden. Watercress butter Substitute watercress for parsley in the above recipe. Serve with Pan-Grilled Fish using 8 x g 6oz fresh john dory fillets. Wild garlic butter Substitute wild garlic for the parsley in the recipe above.
Serve with pan-grilled fish or meat. Fresh herb butter Substitute a mixture of chopped fresh herbs, e. It probably goes without saying that the better your cream, the better your butter. Experiments with organic Guernsey cream yielded a much richer, creamier result than butter made from your standard supermarket cream.
They both work but it is worth investing that little bit extra for an altogether tastier result. The salt you add — if any — is another bonus of butter-making, because you can make it just how you like it. If a Brittany-style, salt-flecked butter is more your bag, mixing in Maldon sea salt is always a good idea. Unsalted butter will last for a few days, but adding salt will preserve it for two to three weeks. If you have some leftover double cream in the fridge, whipping it up into salted butter is perhaps more useful than leaving it to go off!
You can also do it in a blender or food processor, or failing that by shaking cream in a good old-fashioned jar, although the latter requires a good 20 minutes of hard muscle. Now to make butter…. How to crumb butter and flour. How to cook wild garlic. How to make whey.
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