video included!

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recommend making your own butter for several reasons

Try it once, and you’ll want to do it again. As I become increasingly aware of what I eat—and what I should avoid—I’m learning to appreciate and enjoy certain types of foods even more when consumed in moderation. Modest butter has become a treat for special occasions, and as such, it should be the best quality butter available. What used to be seen as “just” or “only” bread and butter is now elevated to something that feels “scrumptious” and “special.”

There’s something truly delightful about generously spreading rich butter on a warm slice of freshly baked bread. The butter melts and turns into glistening golden drips that weave their way through the porous texture of the bread.

Find the recipe for the wholemeal sourdough bread in my cookbook ‘My Sisters’ Cookbook – Food and Menopause’ and find out more about the book HERE.

You may already have a favourite butter, but I still encourage you to make your own. You’ll be rewarded with not only great flavour but also control over the ingredients, allowing you to avoid unnecessary additives and flavour enhancers.

The recipe is quite simple, requiring just double cream and salt of your choice. In the past, making butter from milk by hand was a labour-intensive process, but with modern appliances and the use of double cream as a shortcut, you can prepare it in just a few minutes. The effort required is minimal—there may be a bit of splashing as the fats begin to separate from the liquids. This is the perfect moment for your high-quality salt to truly stand out and enhance your dish.

In the UK, double cream is typically sold in 300 ml containers, and I recommend not using more than this amount. Homemade butter has a shorter shelf life than store-bought varieties since it lacks stabilizers or other chemicals that extend its usability.

Homemade Butter in just a Few Minutes

The recipe is straightforward, requiring only double cream and your choice of salt.

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Ingredients:

• 300ml double cream
• Salt to taste
• Hand or standing mixer
• Large mixing bowl
• Tea towel to cover the bowl towards the end as a splash protection.

instructions:

1.Whisk the double cream until it exceeds the whipped cream consistency.

2. At a certain point, the fats will start to separate from the liquids. This is when you will need a tea towel. As shown in the video, stop mixing once the butter has formed.

3. Use your hands to shape it into a ball and squeeze out as much liquid as possible.

4. Rinsing the butter in fresh water is crucial because any remaining liquid can cause the butter to go rancid quickly. You’ll know it’s ready when the liquid that comes out is as clear as water after squeezing.

5. Knead the salt into the butter, shape it, and store it in the fridge. Use it within a week.

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