So then I had lots of really nice comments last week post bake off episode on breads. On the day I made a spiced butter for use on my Bara Brith and salted butter for my Garlic, Basil and Olive bread. I have decided to give you my recipe, there is a secret though...THIS IS ABSOLUTELY EASY TO MAKE SSSSH TELL NO ONE ESPECIALLY KERRY GOLD!
The first time I made butter was one Sunday when I was a kid my mum had made strawberry flan and had asked me to whip the cream. Disaster struck, Mum!!!! the cream has gone funny looking??? WILLEM for god sake you have made butter.... Willem : Oops, I will go to the shop and get more cream.
Round 2.... MUM !! I have done it again. WILLEM!! forget we are not having cream today. Needless to say I learnt how to whip cream. However when Paul came to my bench on the bake off with a face of horror it brought me back to that day with my mum.
1 litre of double cream
2 tsp sea salt flakes
Using an electric whisk beat the cream in a bowl for about 12 minutes until the solids in the cream separate out from the liquid.
Drain the butter in a sieve pushing out as much liquid as possible and add in the sea salt to the butter.
Pour the mixture into a sieve squeezing it until the buttermilk stops running freely from the butter. Reserve the buttermilk.
Return the butter a the bowl with 500ml chilled water and beat for a further 2-3 minutes. Flushing out any remaining buttermilk. Buttermilk makes the butter go off faster.
Return the butter to the sieve. Strain and press to squeeze out the remaining liquid. Place the butter in a small bowl and work through the sea salt.
Press into a glass or ceramic container with a tight-fitting lid and refrigerate. It will keep fresh in the fridge for 7-10 days.
Thanks for reading,