Tomorrow Tim will wake up next to an Olympic Shot Putter. Well, someone who looks like one. Because today we made hand churned butter.
How to make butter
Tim of course did the technical bit. He opened a carton of double cream, and poured it into a meticulously clean jam jar, with a little bit of salt.
Then we both did the leg work. Or the armwork. We shook it for about 18 minutes. It’s really quite amazing how the butter starts to separate from the milk, as the cream warms up with the friction – and the amazing yellow colour that develops.
“I can’t believe it’s not butter.” Or rather, I can’t believe how easy it is to make butter. And cheap, too. Half a 600 ml carton of ordinary double cream has resulted in a slab of lovely home made butter. Later, in a supermarket (hiss boo) I saw Jersey double cream in bottles for 2 for £2. Apparently this butter freezes well, so that could be the next experiment.
Online there are are several recipes that involve mixing machines, sieving, muslin and massaging the last bits of milk out of the butter.
The fluid, not sure if that’s simply skimmed milk, or buttermilk, will turn the butter quickly if left in. This no hands, no machine, method feels more like the traditional churning method, and is what Tim remembers doing as a kid in Cyprus with his Gran. Whether it was just to amuse a young boy and keep him quiet for a bit, who knows?
To make the coriander butter, just chop up and handful and mix into the butter, then level off the top. The coriander will probably spoil quite quickly, even in the fridge, so it’s worth using up asap. It went down very nicely on a roast chicken.
What I loved about making butter is that it has he same miraculous quality as making soap – fascinating how a little heat, produced by the ingredient(s) itself and movement, create the result.
Of course, any other herb would be lovely too – coriander is one herb that divides people dramatically, apparently it’s genetic whether you love the stuff or run screaming at its mention.