As children, our friends at Yeo Valley made yogurt at the farmhouse kitchen with the family, here they share their butter recipe to keep little hands busy.
- Find a small pot with a very secure lid, a small washed out jam jar works well.
- Fill it quarter full with double cream, it’s easier if the cream has been out of the fridge for 15 minutes before hand. Screw it up
- With your jar now primed and ready to go, start shaking.
- If there are a few of you pass the jar around to make it easier on the arms.
- The cream will start to get thicker and get small grains in it, then a white milky liquid will start to form in your jar. This is the butter milk (great for making scones), keep shaking until your ball of butter becomes very yellow and separate from the butter milk.
- Once you have a hard lump of yellow butter in a buttermilk solution pour out the butter milk into a container to save for later, give the remaining butter one last shake to get out a little more butter milk then you have butter!
- The butter will last about 2 days in the fridge…we’d be surprised if it’s around that long!
- For a fun twist on butter making, and to challenge your children’s taste buds, try picking some herbs from the garden and chopping them finely, (sundried tomatoes and even a few mild chilli flakes can work well for those with an adventurous streak) then sprinkle them on the counter and roll them into the ball of butter. For those with lots of butter, you can make it into a log shape too.