Give it a quick rinse under a cold tap, just to get rid of any remaining buttermilk, and dry it a bit on your tea towel. Once you’ve done that, unwrap the tea towel, and you’ve got your butter. This both forms the butter into a ball, and squeezes out the remaining buttermilk. Then gather the corners and squeeze the butter over your bowl of buttermilk. Once all the buttermilk has drained off, tip the butter from the sieve onto your clean tea towel or muslin. Set your smaller mixing bowl up in the sink, and tip everything into your sieve, collecting the buttermilk in the bowl below, and the butter in the sieve. Once this has happened, your butter is almost ready. What’s then left is the buttermilk and the butter clumped together. Then after about another three or four minutes, you start to see the clumps separate from the water molecules. This means that they should start to clump together, which they do. While this is happening, the lipids are starting to get stabilized by their own fat molecules. What’s going on here is that the lipids - the milk fats - are being vibrated together. Well, you think nothing’s happening, but actually, science says otherwise. At which point, the cream starts to look a lot like scrambled eggs.
I zipped past soft peaks and then powered into stiff peaks in a blur, probably about three minutes or so.
So obviously, this is all extremely liberating. I recall my mum always warning me when she got me to whip cream to be careful, because ‘whip it too much, and you’ve got butter’. So in all likelihood, you will have most of this, and if not, you can borrow some of the other bits, meaning the overheads are immediately low.įirst, pour your cream into the bowl, fix your whisking things (technical term) into your mixer, and beat. To make butter, all you need is your pre-bought 600ml of double cream, a large mixing bowl, a smaller mixing bowl, an electric whisk, a sieve, some salt, a piece of greaseproof paper and a clean tea towel or a piece of muslin.
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