One of my New Year “promises” is to become more involved in farm projects. This means less worrying about what has become of my M&M’s {Manolos and Milk Duds} and more concentrating on creating something fulfilling and worthwhile here at home in Ireland. If you follow along on Twitter you may have heard some mention of a certain sweet little thatched cottage restoration that I will be taking on in 2011. I have also been wanting to try my hand at making butter from our own fresh cream and honey. So, when I gleefully received the gift of a KitchenAid mixer for Christmas, I couldn’t wait to get stuck into some Adventures in Butterland!

Turns out, it’s pretty easy.

First, you’ll need to get some raw milk from your farm or local dairy. (7 litres {about 2 gallons} yields about 2 pints {4 cups} of cream) Leave it sit still long enough to form a layer of cream on top. 12-24 hours worked for me. If you want a more traditional flavour, you can leave it out instead of keeping it in the fridge the whole time. If you don’t have access to a farm or dairy, you can use cream or double cream from the supermarket instead. 500mls = 227g of butter.

Once you skim the cream off the top of your milk, pour it straight into an electric mixer and pop it on medium speed. After 2 minutes, it should look like this:

After a few more minutes, like this:

And after about 6-9 minutes,

the butterfat will separate from buttermilk and it should look like this:

Remove the butter from the bowl and place it into a cold sieve to strain out all of the buttermilk.

{save the buttermilk for pancakes or scones}

When you’re sure you’ve squeezed out as much buttermilk as possible,

use your hands or wooden spatulas or butter bats to form the butter,

and make sure you keep the utensils icy cold or the butter will begin to melt.

{Since I have kid-sized hands, these children’s spatulas worked perfectly!}

If you want, add some honey, like I did

or fennel, garlic, thyme, rosemary, lemon…

and maybe stamp it with a special motif.

After you have it all shaped and pretty,

Serve it with a special meal

or slathered on a piece of morning toast.

Yum!

Slan Abhaile,

Imen

*when using non-pasteurised cream, keep refrigerated and it will last for a week. Pasteurised cream butter will last 2-3 weeks in the fridge.

Guidelines taken from Forgotten Skills of Cooking by Darina Allen. Photos by Imen McDonnell

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