Discussion
We started to make our own recently, which is as easy as can be. It's wonderful, add as much salt as you like or leave it un salted for cooking. We tend to add some coarse sea salt at the end of the process so the crystals are evident in the final "pat" and dont disolve. You can also add garlic to make wonderful garlic butter.
Amazing how different tastes are depending on where you get the double cream from.
Amazing how different tastes are depending on where you get the double cream from.
I usually have 'Countrylife' but also like 'Anchor'. If a branded one is on special offer then I'll probably try it. I haven't had supermarket own brand, mainly because the price differential with the brands isn't much.
I'm not a fan of President or Lurpak, they don't seem creamy enough for my tastes.
I'm not a fan of President or Lurpak, they don't seem creamy enough for my tastes.
Flora light fan here, but always have a block of president in the fridge for sunday toast.
Here is an interesting read on making butter and variations of flavours.
http://www.guardian.co.uk/lifeandstyle/2010/feb/24...
Here is an interesting read on making butter and variations of flavours.
http://www.guardian.co.uk/lifeandstyle/2010/feb/24...
ibisti said:
We started to make our own recently, which is as easy as can be. It's wonderful, add as much salt as you like or leave it un salted for cooking. We tend to add some coarse sea salt at the end of the process so the crystals are evident in the final "pat" and dont disolve. You can also add garlic to make wonderful garlic butter.
Amazing how different tastes are depending on where you get the double cream from.
Go on then. Details Amazing how different tastes are depending on where you get the double cream from.
Once you've tried 'Lescure', you'll find it very difficult to put anything else on crusty bread.
Because it's so expensive, I freeze it in slices, and defrost as I need them rather than risk wasting a pack because it went off.
Briedel (the one with the salt crystals in) is pretty good too.
No kind of 'spread' will ever feature in my house. Ghastly chemical slime.
Because it's so expensive, I freeze it in slices, and defrost as I need them rather than risk wasting a pack because it went off.
Briedel (the one with the salt crystals in) is pretty good too.
No kind of 'spread' will ever feature in my house. Ghastly chemical slime.
David A said:
ibisti said:
We started to make our own recently, which is as easy as can be. It's wonderful, add as much salt as you like or leave it un salted for cooking. We tend to add some coarse sea salt at the end of the process so the crystals are evident in the final "pat" and dont disolve. You can also add garlic to make wonderful garlic butter.
Amazing how different tastes are depending on where you get the double cream from.
Go on then. Details Amazing how different tastes are depending on where you get the double cream from.
To say I'm intrigued is an understatement... 
sleep envy said:
Mobile Chicane said:
Once you've tried 'Lescure', you'll find it very difficult to put anything else on crusty bread.
Because it's so expensive, I freeze it in slices, and defrost as I need them rather than risk wasting a pack because it went off.
How quixkly does butter go off?Because it's so expensive, I freeze it in slices, and defrost as I need them rather than risk wasting a pack because it went off.
Lescure's good for about a month after purchase, but even the faintest whiff of butter going rancid or tasting of 'fridge' makes me heave.
That's why I freeze it as soon as I buy it, and defrost it as I need to.
Trevelyan said:
David A said:
ibisti said:
We started to make our own recently, which is as easy as can be. It's wonderful, add as much salt as you like or leave it un salted for cooking. We tend to add some coarse sea salt at the end of the process so the crystals are evident in the final "pat" and dont disolve. You can also add garlic to make wonderful garlic butter.
Amazing how different tastes are depending on where you get the double cream from.
Go on then. Details Amazing how different tastes are depending on where you get the double cream from.
To say I'm intrigued is an understatement... You take say 1 pint of double cream, pour it into a food mixer and turn it on....... thats it!
put the mixer on at a medium speed and let it do its thing. After about 5 mins the cream will thicken and then a while later it starts to resemble scrambled eggs as it seperates. Then it suddenly splits and you need to keep an eye on it as it slops all over the place. Now you have butter and butter milk. During the process add salt to taste if you like.
Then I strain it through muslin and wrap the butter in greaseproof paper and place in the fridge to firm up. The butter milk is also handy for some baking.
Have fun with the butter making!!
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