Hi everyone, this blog will document my attempts to replicate my Great - Grandmothers Bread recipes from the recipe book she started in the 1930's. I will be completing this blog as part of my participation in occupation 2 paper this semester. Funnily enough I have had quite a few taste testing offers!

Tuesday, 13 November 2012







Butter

 Homemade Butter. As i have talked about a few breads now. I thought i'd make a block of butter to have with grandmas quick and easy bread, which i will put in another post. Now because i was too lazy to take photos while making the butter, i have borrowed the pictures from


\Cross, J. (2012). How to make homemade butter. Retrieved from http://www.thehungrymouse.com/2010/03/22/homemade-butter.

Grandma always made her own butter, in fact she refused to eat butter that wasn't homemade because and i quote " it just doesn't take the same Beth". While making butter is quite a process most of us would have done it at some time in our lives by simply over whipping cream. Grandma always had amazing butter and spent time every two weeks or so using the old butter churn to make her fortnightly block of butter. It was delicious. It really doesn't taste anything like bought butter and is really spreadable and creamy. It is a bit of a messy process though.

Grandma's Homemade Butter recipe - adapted by Beth who didn't have a butter churn.

Ingredients. -to make one block of butter.
  • 6 cups of heavy cream - left to sour for at least 24 hours  (Grandma always got it fresh from the neighbors diary farm, but for the purpose of this experiement heavy cream from the supermarket will do)
  • Salt to taste - i used 1 teaspoon salt.
 Put all ingredients in a mixing bowl and start to beat.




fresh cream

You need to beat this untill it is whipped and had peaks and then.....
stiff peaks on beater


Whip it some more! Keep going until the cream starts to separate and you get butter and whey (or butter milk)




cream separated into solids and liquids


This is what it should look like.



butterfat solids

Now for the fun part. drain the liquid from the butter with a eive and keep (you can use this buttermilk to make scones and muffins) then start to knead the butter to make sure all of the liquid is out of it..

knead the butter

Then roll butter into a tight ball and leave to set in the fridge. This butter lasts for up to two weeks and is amazing on everything.  heres a hint.... it dosen't last lng in the fridge. especially if your made bread to go with it. Chill out and enjoy ! Theres nothing that tastes as good as homemade bread and butter!









close up bowl of butter

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