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Sorry to copy your thread Gus but you changed the name of it so,



I'm gobsmacked.

I thought you had to churn it in a turn handle thing for hours.

After seeing the video Gus posted (above), I thought I'd invest £1.40 from my local Tesco for 300ml of double cream and throw it in my cheap and cheerful Kenwood compact food processor which I use to make just about anything in. Honestly I was expecting to throw the lot in the bin as how can cream just turn into butter in a few minutes.

I didn't need any ice water or filter cloth, just about 6 mins in the mixer, it first went to a thin liquid, then went into thick cream and I was not expecting anything else. But its like magic, another couple of mins and white liquid starts splashing off and it turns yellow.

Put the lump into a sieve, poured the liquid away and washed the butter lump under the cold tap. Dried the water off with a sheet of kitchen roll, then put back into the mixer with 3g of salt and mix for anther minute or so.

Just under 200g of salted butter, mind blown.

I look forward to seeing these photos at home, reads great!

No worries, he's an amusing chef.
I just added a few more bits to the thread & changed the latest title within to reflect the delicious sauce.
Dont even need a sieve nowty, the cold water is to help solidify as you squeeze, so the liquid escapes & solids harden, a set of two mesh veggy bags from aldi ( one to clean, one to use) suffice.

Yeah we have a kenwood too, likely the 15c kitchen temp meant "churning" took longer than yours as well as the litre per go I guess.

But yes, thats the point, simple, easy to do, & cream is abundant on the shelves this time of year.
Did you happen to measure the energy expenditure? (might make it a bit more agreeable to do on the fly when cheap double cream turns up)

Did you get around to flavouring it yet?

Creamy much!?
Price wise with butter around £2 for the cheapest its one of those things to weigh up cost versus make & freeze / greaseproof twist or carry on buying.
Should improve a corn cob quite a bit.

Drink some buttermilk next time, ..like thin gold top on steroids.
Then make a batch of scotch pancakes ...which freeze well.
Then maple cure some pork in a bag & make bacon...

I just added salt, at the end and re-mixed mixed it. Was not sure how much to put in so I looked on a packet of butter that was in the fridge and its about 1.5g of salt per 100g. As SWMBO loves things salty I put in 3.5g in a little under 200g of butter.

We also did a taste test between standard salted butter and my home made stuff. Apart from it being more salty, so more tasty, it was significantly more creamy and about the same cost even though I paid over the odds for the cream from a Tesco Express.

I had a look at making cheese too but that looks too much hassle.

Energywise, next to nothing I think as its so quick and easy.

There are some very simple cheeses you can make with very little effort I promise you..

cream cheese, instantpot or similar...
https://forktospoon.com/instant-pot-cream-cheese/

& you take it from there as not to overwhelm yourself & screw up..

Sticking with soft cheese, & as per video one specialist mould (pipe with slits) ..10 day maturation / mould take.. simple video




Hard cheeses, different again with more maturation..

And again, folks my highly vaunted CHEAP, soft crystal cornish sea salt available at most big uk supermarkets is a dream to use & delicate in flavour, not a salt fan till I found it.

Mozzarella is another good one to practise with (again you can instantpot it) but do only small yield. (brine required)
If you go for a soft cheese & mature it (as per 10 day process) food grade box that is 2x the size of the cheese insside to allow good ventilation for aging & mould / moisture requirements.

I like getting decent food boxes (stewart & lloyd plastics)? from bookers, they are durable & well priced, ..I have one for candyfloss flavours that has 12 kg of different flavorings, which i'm tempted to try in brewing so they are good "crates" regardless.

Obviously bluetooth everything & programmable temp probes make things easier than 10 years ago even, & inkbird for general monitoring / brewing & making are affordable kit that may already be kicking around the home.

Many years ago I bought (aldi) dick & james strawbridge cheese & dairy book for £2.99 its ok & got me places without internet side tracking...