Tuesday, 15 March 2011


I found a pair of butter pats in my local antique shop today, perfect for making homemade butter. 

Traditionally butter would be churned by hand, water wheel or even using a dog!  I used a recipe from Jamie Oliver to simply over-beat double cream in a mixer until you're left with butter in a pool of buttermilk.  Squeeze any extra moisture from the butter and pat into shape. 

Lovely on sourdough toast with apricot jam.