I took some photos of the process and I'll pop the very simple recipe below for any one who wans to give it a go.
|Mixing the cream with Nanna|
|As you whisk the cream this starts to happen and the curds and whey separate soon you will have butter|
|Drying out and squeezing out the last of the whey|
|Homemade butter that you can add any flavouring you like to|
|They whey which can be used as the liquid in your pancake recipe to make delicious pancakes|
Here is our simple butter making recipe
- Take one carton of double cream and whisk (you can do this by hand or with and electric whisk both work well) until the curds and whey begin to separate (photo 2)
- Whisk a bit longer until the curds clump together
- Remove the curds and place in a tea towel or muslin and squeeze to remove the remaining whey (I like to keep all the whey to make pancakes with)
- Place the butter into a dish of your choice, the butter will keep for up to one week and you can add flavouring of your choice, we left it plain and I added salt to my portions when I used it so as to keep Diddly's salt free.