BUTTER tips & tricks
➽ Cultured butter will keep for up to 1 month in the fridge. ➽ Use leftover buttermilk as you would store-bought, in baking (try scones), cooking and smoothies, keeping in mind that churned buttermilk is thinner than store-bought or homemade cultured buttermilk (which is made with low-fat or skim milk). It will keep refrigerated for up to 2 weeks. ➽ Homemade butter is best enjoyed as a spread. It has a higher moisture content than commercially made butter, so isn’t as suited to cooking. ➽ You can also make the butter in
a food processor: chill the bowl and the blade of the processor to speed up the process. ➽ Use only pure cream, without thickeners or other additives, when
making this recipe. ➽ Use active or live yoghurt, which contains cultures. ➽ It is important to remove the buttermilk, or the butter will spoil very quickly.