Homemade butter recipes

NZ Woman's Weekly 25/1/2012

see more recipes by
Wendyl Nissen

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600 ml	Cream
1 to taste	Salt

100 g	Butter, freshly made
2 tbsp	Fresh herbs, such as chives, parsley and thyme mixed together
1 to taste	Lemon juice

Homemade Butter: Simply pour the cream into a bowl and whisk it with electric beaters until lumps of butter appear, and eventually form a big lump. This takes about five minutes on a medium speed.
Remove the butter and dunk it in a bowl of cold water, squeezing it gently.
Rinse butter under a cold tap and put in a bowl. Salt to taste.
The liquid left in the bowl after the butter has appeared is called buttermilk and makes scones very light and delicious if you use it instead of milk in your usual recipe.
Anchovy butter: Mash the ingredients together.
Roll into a log shape, wrap in greaseproof paper and put in the refrigerator.
You can also add 1 tsp of finely chopped capers
Herb butter: Mash the ingredients together and add a few drops of lemon juice.
Roll into a log shape, wrap in greaseproof paper and put in the refrigerator.
When you need it, simply slice a piece off the log.
You could also add basil, mint or rosemary, but choose only one, as all of them together would produce a very strong flavour..
Brandy butter: 100g icing sugar 100g freshly made butter (with no salt added) 3 tbsp brandy; you can also use rum
Stir the icing sugar into the butter and mix well.
Slowly stir in brandy or rum.
Put brandy butter in attractive little dishes on the table when you serve hot puddings.

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