CAN YOU OVER CHURN BUTTER RECIPES

Steps:

• Pour the cream into a jar with a clean marble inside. Screw the lid on tightly. Shake the jar continuously for 5 mins (you can take turns shaking with someone else). The movement of the marble acts as a whisk and helps the butter to churn. You can do it without the marble, it just takes longer. At first the cream will thicken to whipped cream, then it will get even thicker. After about 5 mins you will hear sloshing in the jar – give it a few more vigorous shakes, and that’s the butter churned.
• Scrape out the contents into a sieve sitting over a bowl – the liquid that drains out is buttermilk (which can be kept and used for baking or in pancakes), and the fatty solid in the sieve is the butter.
• With clean hands, squeeze the butter between your fingers over the sieve to squeeze out any more buttermilk, while working it into a ball. ‘Wash’ the butter in a bowl of ice-cold water to get rid of any residual buttermilk.
• To make brandy butter, beat the sugar and a small pinch of salt into the butter, then work in the brandy 1 tbsp at a time. Will keep in the fridge for up to one week.

Steps:

• 1. Wash your Kilner® Butter Churner in warm soapy water, rinse and dry thoroughly. 2. Remove your cream from the refrigerator and let it stand at room temperature for 2 hours. This is important as cream at room temperature churns easier and faster. 3. Remove the lid from your butter churner. Pour the cream into the glass base and place the lid on top to create a seal. Turn the handle to start the churning process. You will notice after a couple of minutes your cream will begin to turn foamy. After 5-6 minutes the cream will thicken. After 8-10 minutes the cream will turn very thick – keep turning you are nearly there! After 10-12 minutes you will find the handle is hard to turn and then suddenly it loosens and becomes easier. If you look inside your glass jar you will see that the cream has turned pale yellow and has separated to form butter and buttermilk. 4. Remove the lid from the churner and carefully pour the buttermilk into a drinking glass. The buttermilk is similar to skimmed milk; do not throw it away as you can use it for lots of things including homemade scones. 5. Pour the butter into a mixing bowl and pour cold water on top. You can add ice to the water to help the rinsing process. With clean hands gently massage the butter and squeeze to remove the butter milk. Repeat this process twice. 6. For salted butter, sprinkle a pinch of sea salt over your butter and use Kilner® Butter Paddles to mix. Taste your butter to make sure you are happy with the flavouring and then continue to use your butter paddles to mould into a square shape. Butter paddles are excellent for moulding butter and ensuring all of the last drops of buttermilk and squeezed from your homemade butter. 7. Once you have moulded your butter into shape, you can cover with waxed paper or store in a Kilner® Glass Butter Dish. Store in the refrigerator until you are ready to use. Consume within two weeks.