I was really fortunate for my 50th birthday to receive generous Amazon Vouchers from both my brother & his family as well as my former husband, so, as I was in the middle of creating Volume 2 of The Alchemist’s Cookbook Series, I decided to make some purchases to aid me in my quest! One being the amazing Kilner Butter Churner, which said it would take c12 minutes to get to the butter stage; using organic double cream, though, it took a mere 4 minutes! Fabulous! Tastes amazing and is truly fun to make….. and SO easy!

IMPORTANT – TAKE ORGANIC CREAM OUT OF THE FRIDGE AT LEAST TWO HOURS BEFORE CHURNING

Churning Tiime :- 4 – 5 minutes with Organic Cream                                       Total time :- 30 minutes (including chilling time)
Quantity :- c100-125g / 4-5oz

Equipment
Kilner Butter Churner -  Butter Paddles  -Two Silicone Spatulas - Small plastic mesh sieve - Small Mixing Bowl - Norpro Pinch Spoon
Teaspoon - Blunt knife - Flat butter dish  1 6inch Square Baking Parchment  - Small measuring jug (up to 250ml)

Ingredients
300ml / 10 fl oz Organic Double Cream - Pinch Spoon Himalayan Salt - 50ml Cold Water

Method

1. Pour the cream into the churner and place the lid on top
2. Start churning. I find it takes c3-4 minutes so it could vary
3. Essentially, keep churning until this happens:: The cream will first get thicker and thicker before suddenly you’ll see liquid splashing up the sides. This means it has split into buttermilk and butter. Continue churning for a further 20 seconds then remove the lid
4. Carefully scrape the butter off the churning ‘paddles’ with one of the spatulas into your small bowl
5. Then carefully, using the sieve, pour the buttermilk into the jug. Set aside
6. You’ll be left with a kind of buttery mixture with evidence of buttermilk still there
7. Use one of your spatulas to scrape the butter mixture from inside the jar and place it in your bowl
8. Pour a small amount of cold filtered water over the butter mixture c50-75ml
9. With clean hands, knead the butter to remove the rest of the buttermilk (you will notice the water changing more into a milky liquid). You need to do this for around 1 minute until your hands are covered in what is unmistakably butter!
10. Use one of the spatulas to scrape the excess butter from your hands, then use the other spatula to remove the excess butter from the first spatula!
11. Wash your hands in warm soapy water and dry them
12. Carefully pour the milky water into the jug. I ended up with 150ml of liquid. Put this in the fridge to make pancakes with
13. Add your pinch spoon of salt
14. Using the butter paddles, roughly shape the butter then put in the fridge for 20 minutes to firm up a little
15. Take out of the fridge and put into small bowls, as in the picture, using the teaspoon then knife to smooth over. Finish off by brushing the ridged side of one of the butter paddles over the top to make a nice ridged pattern
16. Alternatively, using the butter paddles carefully place in the centre of the baking parchment square then gather up excess in the bowl using one of the spatulas, and also scraping excess butter from the paddles, including the ridges. Place on top of the pile of butter on the parchment square
17. Using the knife, gently shape into a rectangular piece and fold over the baking parchment on one side to cover the butter then cover over the other side
18. Carefully lift it onto the flat butter dish and place it in the fridge to harden .

For More Recipes  click HERE
To purchase Volume One of The Alchemist's Cookbook Series - Cakes-Cordials-Breads & Soups - click here
To register interest in purchasing Volume Two of The Alchemist's Cookbook Series - Breakfasts-Light Bites-Breads & Soups - click here