It’s half-term here this week so of course it’s raining and cold! Most people would groan at that, but it can get quite hot in the Crafty Cooks Kitchen, and today I needed it to be cool. Fruit scones were the recipe that today’s group was cooking, and the kids made a fine assortment; We had round ones, triangular ones, octagonal ones, ones that looked like flutterbies, some ninja turtles, and my own personal favourites, Peppa Pig.
When you are making fruit scones, the only real option for activity time is to make your own butter! It is easy enough to make, but does require some energy being expended (mostly by the parents).
You will require:
A screw top container or Kilner® Manual Butter Churner ;
some double cream;
ice cold water;
muslin or kitchen roll.
The easy way
I love my kitchen gadgets, my cupboards are full to bursting with things that make my life easier in the kitchen. My newest favourite is the Kilner® Manual Butter Churner.
It can make about 120g butter at a time from 300ml double cream (a small pot).
Take your cream and pour it into the glass jar.
Secure the lid (it has a handy rubber bung to ensure a good seal) and start to turn the handle. This will start to thicken the cream. It will take about 10-12 minutes to make the butter in a warmish kitchen. If it’s colder then it should happen quicker.
To misquote Dory, “just keep turning, just keep turning”.
When the cream is thickened, it will be much harder to turn the handle, just keep going and have faith that it is working.
Give the jar a shake or using a spatula, scrape the cream away from the sides of the jar. Replace the lid and continue to turn the handle.
After a few more minutes it will get easier again, and you will start to hear a sloshing noise. This is the buttermilk separating from the butter.
Pour this buttermilk into a separate container and set aside for later. Again, replace the lid and turn the handle for a further minute. Any remaining buttermilk will escape the solid lump of butter, which by now will be clinging to the silicone paddles. Add the buttermilk to that set aside earlier.
Take a large glass bowl now and fill with iced water (really cold tap water will do if you don’t have any ice). Collect all of the butter from the jar and the paddles and plunge into the iced water.
Squeeze it to remove any final buttermilk and then place into a muslin cloth or kitchen paper to shape and absorb the water.
The hard way
Pour the cream into a screw top container.
Shake vigorously for about 4 minutes; it should still be sloshing around but getting thicker.
After another 2 minutes, it will make no sound. Keep shaking.
Another 3 or 4 minutes (I know – bye bye bingo wings) and it will start to make a sloshing noise again. Keep shaking for just another minute. Open the jar and you should see a lump of butter in buttermilk.
Pour the buttermilk into a bowl for later and drop the butter into some ice cold water. Squeeze any remaining buttermilk out and place the pat of butter onto some kitchen paper.
The science bit
Double cream is an emulsion, this means that it is a liquid which contains tiny droplets of one type of liquid which do not like to mix with the main liquid.
In the case of double cream, small globules of fat are suspended in a watery liquid. By shaking the cream you are forcing the fat globules to all form together and make a big lump of butter.
This process can be sped up by adding a marble into the cream, but please be careful if you are using a glass jar.
Whichever method you use, you could always flavour your butter. I have just done a quick Google search for different flavours and these are the ones to catch my eye:
red wine and onions;
bacon and chive;
If you have any questions, please feel free to leave a comment and I will get back to you.
I’ve added in links to the products I used for this post, if you use them I receive a small commission from Amazon.Have a great day, Maria xx