Our shop now has Double Cultured Cream! With a huge yield for butter we thought what better way than to teach!
You will need;
1L Wangapeka Double Cultured Cream
Jug of Chilled Water
A Cake Mixer, Hand Beater or Kitchen Whizz
Salt & Herbs to Taste
Empty contents into your bowl using your cake mixer, hand beater or kitchen whizz
Beat until mixture separates you will get little splashes on the lid of your mixing bowl or food
processor use a clean tea towel if you have no lid.
Ideally your butter should have formed small grains at this point pour off the butter milk and add
your chilled water. Leave to set for 5 minutes
Line your sieve with a fine cloth I use baby muslin purchased from spot light or a large clean chux
cloth you can boil the cloth prior to using any cloth will do ie fine curtain net or muslin
Wash your grains with cold water gently moving around until the water runs clear.
Squeeze out excess moisture at this point you add your salt and herbs and work it into your butter as
you work it in your will remove any excess moisture
The butter is good to go enjoy!
A little tip, remove your cream from the fridge half an hour being you start. This will help with butter and buttermilk split.