Butter Making

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

Sieve

Jug of Chilled Water

Fine Cloth

A Cake Mixer, Hand Beater or Kitchen Whizz

Salt & Herbs to Taste

 

Step One

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.

Step Two

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

Step Three

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

Step Four

Wash your grains with cold water gently moving around until the water runs clear.

Step Five

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.