Today I will be mostly making..........Butter...............

[dickymint]

And Buttermilk crumpets.......off to find a recipe

[ibisti]

I love home made butter, I always use sea salt to give it some added zing. I've tried crumpets recently but they were a bit of a faff but I'll try again. I think the dried yeast might have been a bit old and it didn't prove as well as I expected. I did go out and buy the crumpet rings so I guess I should persevere.

[dickymint]

I wouldn’t have bothered but the local panic buyers have emptied the shelves of my only local shop that’s open








Easy Peazy with the added bunus of fresh Buttermilk

Added some salt and it really does taste good - can’t see me buying shop butter again!

[dickymint]

........ and a plateful of buttermilk crumpets to go under the butter......



I’m thinking black pudding and poached eggs on top

Blackcurrent jam and clotted cream on the rest for pudding

Edited by dickymint on Saturday 3rd March 18:18

[ibisti]

dickymint said:

........ and a plateful of buttermilk crumpets to go under the butter......



I’m thinking black pudding and poached eggs on top

Blackcurrent jam and clotted cream on the rest for pudding

Edited by dickymint on Saturday 3rd March 18:18

They look fantastic!

[dickymint]

ibisti said:

They look fantastic!

Cheers Ibis. Always find it odd having crumpets as a savoury dish but Wifey loved it.......



Plenty left for jam and cream later though;)

[Roofless Toothless]

We look after my five year old grand daughter after school once a week and recently, for a bit of fun, made some butter, and immediately used the buttermilk to make a loaf of soda bread. It was the first time I have ever tried this, and to be honest, I don't know which of the two of us was more excited.

Two observations about this.

Firstly, I couldn't believe how quickly the 'butter moment' came after whipping the cream for a long time. It just seemed to happen like magic before your eyes faster than you could comprehend what was going on.

Secondly, comparing the volume of the cream I started with, and the quantity of buttermilk and butter I ended up with, I felt I had bypassed all natural laws and actually increased the amount of material along the way.

Amazingly easy to do, and the best bit of Kenwood magic I have ever seen.

[dickymint]

Roofless Toothless said:

We look after my five year old grand daughter after school once a week and recently, for a bit of fun, made some butter, and immediately used the buttermilk to make a loaf of soda bread. It was the first time I have ever tried this, and to be honest, I don't know which of the two of us was more excited.

Two observations about this.

Firstly, I couldn't believe how quickly the 'butter moment' came after whipping the cream for a long time. It just seemed to happen like magic before your eyes faster than you could comprehend what was going on.

Secondly, comparing the volume of the cream I started with, and the quantity of buttermilk and butter I ended up with, I felt I had bypassed all natural laws and actually increased the amount of material along the way.

Amazingly easy to do, and the best bit of Kenwood magic I have ever seen.

It really is magical. Hope you used the see through splash guard on the Kenwood

Going to source some extra full fat cream like Jersey or Cornish.

[Roofless Toothless]

Yes, it suddenly goes from whirr-whirr stir-stir to flip-flop-flump when the butter appears and buttermilk gets flung all over the kitchen worktop!

I did have to make a sudden grab for the splash guard - or aero screen if you prefer. Squeezing the last of the liquid out of the butter with your hands is therapeutic.

I will definitely be doing this again. In the meantime I will invest in some of those wooden paddles to shape it up. I haven't seen those used since my mum used to take me into the local Sainsburys shop and the butter came out of a barrel and got wrapped in a sheet of grease proof paper.