Butter Making

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Have you ever made your own butter?

If the answer is no read on to find out how easy it is and you don’t even need any special equipment, just a clean jam jar with lid and a pot of double cream!

You can flavour your butter with just about anything you want, my favourites are: garlic, herbs and honey and of course plain.

Making butter is also a great way to use up leftover cream or cream that has almost outstayed its welcome in the fridge (i.e. cream that has reached it best before date).

You will need:

  • 300ml of Double CreamIMG_3248
  • Clean Jam Jar (454g size) with a securely fitting lid.
  • 1tbsp of the flavouring of your choice: Garlic, Honey, Herbs etc… (if you are going for Garlic I find just one large clove is sufficient).

Method:

  • Pour the double cream into the jam jar.
  • If you want flavoured butter add the garlic, honey or herbs.
  • Secure the lid tightly.
  • Shake the cream until it separates. You will end up with a blob of butter surrounded in an off white watery liquid.
  • Pour the liquid out of the jar (this is buttermilk and you can reserve this for baking with later).
  • Shake again just to ensure as much of the buttermilk is extracted. Pour this out.
  • Scoop the butter out of the jar and into the dish you wish to serve it in. I put mine into a ramekin.
  • Cover and store in the fridge until you are ready to use it.

You don’t have to add any flavourings to your butter it will be gorgeous plain.

It doesn’t get any better then homemade crumpets with homemade butter – Oh so yummy!

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Blackberry Syrup

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With Blackberries in abundance at the moment, it is all system go to pick them and use them before they disappear for another year.

Personally I don’t think you can beat the flavour of wild Blackberries, cultivated ones, to me, taste a bit too sharp.

I started making Blackberry Syrup a few years ago, I use it as I would any other syrup, in a steam sponge pudding, as a topping for ice cream or yogurt, and in baking in general.

Here is my recipe, it is very similar to jam making, except it isn’t set like jam. Continue reading “Blackberry Syrup”