Homemade butter from Darina Allen's Ballymaloe Cookery Course by Darina Allen

  • cream

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Notes about this recipe

  • etcjm on May 08, 2021

    Rainy day in the UK. Whipped cream reduced in the supermarket, what better project than butter. I did culture it overnight, 2 litres with milk kefir and 2 litres with greek yoghurt. I think I used every bowl, sieve and cheesecloth I possess. Got about 850g butter per 2 litres plus 1 litre buttermilk. I've tried the kefir one and a little of the flavour comes through - will be brave and leave 48 hours next time. Very enjoyable experiment and will change slightly next time as I don't think I have washed or patted it enough to get the buttermilk out. I will use quickly in baking in case it turns.

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