How to make Butter without a Churn - By: Emely

How to make Butter without a Churn? Have ready some small pots, either made of pottery or glass; clean and dry them well before use. Do not use plastic, as the fat content can dissolve the plastic and contaminate the butter. If the pots don’t have lids, make a cover out of greaseproof paper tied with string. This recipe makes approximately 400g of butter.Follow the ingredients and simple directions carefully:

HOW TO MAKE BUTTER WITHOUT A CHURN

INGREDIENTS :
1 x 2-litre plastic milk bottle and lid
1 litre of double cream, at room temperature
1 teaspoon salt, and more to taste

DIRECTIONS :
1. Rinse the milk bottle in tepid water. Pour in the cream and secure the lid. The cream must not be too cold, and must be at least at room temperature. If it feels very cold, put the milk bottle under warm, not hot, running water for a few seconds.
2. Shake the bottle vigorously – an up-and-down motion is better than side-to-side. Keep going until you hear a change in the contents. When the butter appears, there is a thudding sound as the fat in the cream separates from the buttermilk.
3. Take off the lid and pour the buttermilk into a jug.
4. Cut round the widest part of the bottle and scoop out the butter. You will need to put this into a fine colander to rinse out the final dregs of buttermilk. This must be done, because it is the buttermilk that causes butter to sour prematurely. Clean the butter by running it under a slow, steady stream of cold water. Cut into it gently with a knife as you do so.
5. Add a teaspoon of salt, sprinkling it evenly over the butter. Cut it into the butter and keep rinsing. Do this for 4–5 minutes. The salt will be washed away in the liquid.
6. If you want unsalted butter, don’t add any more salt. If you like it salted, add a level teaspoon of salt, put the butter on a clean chopping board and use the knife to mix the salt into the butter. More salt may be added in the same way if you like it really salty.
7. Press the butter into the clean, prepared pots, cover and store in the fridge. It will keep for 2–3 weeks. Your butter can now be used for spreading, frying and baking.

Follow the directions and you will be surprised how nice this recipe is. Lots of fun preparing this butter recipe and Bon Apetit.

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