A good way to feed about 10 people.
Jamie Oliver’s fondue recipe was most helpful.
This year I’m going to try Nigel Slater’s recipe with quinces.
My first attempt to make butter didn’t work because I used single cream. This time I used two pints of double cream:
The food processor wasn’t a good idea, since the cream just goes whipped and then doesn’t touch the blade. So I transferred it over to the electric whisk:
After only about 4-5 minutes, the butter and buttermilk separates out. It works!
Save the buttermilk for making soda bread:
From 2 pints of cream, I got 600g of butter. I added 1½ teaspoons of salt, which may be too much actually. Next time, 1 teaspoon should be fine:
The verdict: Well it tastes really good, noticeably better and richer than shop-bought butter. However as I’m not used to salted butter, it does taste a little too salty.
Here is the “recipe” if something with only 1 ingredient can be called a recipe.
Really delicious. The recipe was this one but I added some pancetta.
This would work really well with a roast, except for two problems: It’s quite complex to make (and hard to make in advance), and it uses up three pans and the oven.
The internet says that using single cream should be just fine:
I start off with the hand mixer:
but after that had no effect after about 5 minutes, I turned to the Magimix:
Even after 20 minutes at high power, all I got was a bit of foam. NO BUTTER AT ALL!
And then the machine even started to leak a bit:
So basically single cream is useless. You have to start with double cream or whipping cream to make butter.
Recipe very roughly adapted from this one. Mozzarella was a nice addition.
I ended up with 1 kg (35 oz) of cheese.
It tastes like a yogurty cream cheese so I think the best thing to do is to make cakes.