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
Pour the cream into the churner and place the lid on top
Start churning. I find it takes c3-4 minutes so it could vary
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
Carefully scrape the butter off the churning ‘paddles’ with one of the spatulas into your small bowl
Then carefully, using the sieve, pour the buttermilk into the jug. Set aside
You’ll be left with a kind of buttery mixture with evidence of buttermilk still there
Use one of your spatulas to scrape the butter mixture from inside the jar and place it in your bowl
Pour a small amount of cold filtered water over the butter mixture c50-75ml
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!
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!
Wash your hands in warm soapy water and dry them
Carefully pour the milky water into the jug. I ended up with 150ml of liquid. Put this in the fridge to make pancakes with
Add your pinch spoon of salt
Using the butter paddles, roughly shape the butter then put in the fridge for 20 minutes to firm up a little
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
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
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
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