Thursday, 26 July 2012

home-made butter

pour double cream into a sterilised jar, screw lid on tight and shake, shake, shake 'till your arm feels like it's going to drop off

suddenly, the cream will become solid...the curds have separated from the whey

pour away the whey and wash the curds

you then need to pat the curds between wooden spoons to make sure you get all the whey off

and you are left with butter!

add a little salt and chill to firm up a wee bit

tastes divine

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