Mak­ing but­ter

Landscape (UK) - - In The Garden -

To make 3 x 200g pats of but­ter, place 1.2 litres of dou­ble cream into a large bowl and whisk with an elec­tric whisk for ap­prox­i­mately 15 mins, un­til it sep­a­rates into curds and liq­uid. Sieve into an­other bowl, squeez­ing the curds dry. Rinse the curds un­der a cold tap un­til the wa­ter runs clear. Dry the orig­i­nal bowl and re­turn the curds. Squeeze by hand for 4 mins, and drain again. For salted but­ter, mas­sage 1 tsp salt into the mix­ture. Form the but­ter into a block by pat­ting it with the back of a large wooden spoon, then cut into rec­tan­gles. Wrap each in bak­ing pa­per, fix­ing lightly with tape or string, and chill for an hour. It will keep for

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