Butter is one of the oldest foods that can be made from cow's, sheep's or goat's milk. The cream, which settled on top of the milk in wide bowls, was skimmed off and poured into a churn, a butter churn with a hand crank or a butter glass. The up and down movement of the perforated wooden plunger or the cranking of the wooden paddles caused the fat globules to clump together, turn into butter and separate from the buttermilk. Here we show you how to make butter yourself. We use this fresh butter to make three different types of butter based on Mary Hahn's illustrated cookery book from 1912.
To make approx. 220-250 grams of butter:
800 millilitres of cream, fresh
200 millilitres of buttermilk
For the herb butter:
125 grams of butter, fresh
1 tablespoon of mixed herbs (e.g. chervil, tarragon, burnet, chives and parsley)
1/2 lemon, juice
Salt
For the mustard butter:
3 tablespoons butter, fresh
2 egg yolks, hard-boiled
3 tablespoons mustard
Salt and pepper
For the epicurean butter:
125 grams butter
4 anchovies, finely chopped and grated
3 egg yolks, hard-boiled
4 gherkins, finely chopped
1 teaspoon mustard
1 teaspoon each tarragon and chives
To make approx. 220-250 grams of butter:
1. Pour the fresh cream into an empty 1 litre milk bottle and pour in the buttermilk.
2. Close the bottle, swirl gently and leave at room temperature for three days.
3. The buttermilk acidifies the cream and thus accelerates the process required for the subsequent churning.
4. First fill the butter churn with hot water, then with ice-cold water after cooling and leave to stand.
5. After three days of churning, pour the cream into the prepared empty butter churn or butter jar and churn until the lumps of fat have formed and it is difficult to turn.
6. Pour the butter and buttermilk through a sieve.
7. Rinse the butter up to three times in ice-cold water, kneading and pressing well so that the excess buttermilk does not remain in the butter and cause it to go rancid more quickly.
Tip: Alternatively, the butter can also be made in a food processor fitted with a whisk. Remember the splash guard!
For the herb butter:
1. Finely chop the herbs.
2. Mix the herbs with the juice of half a lemon, a little salt and the fresh butter. That's it.
For the mustard butter:
1. Mix the butter and mustard in a small bowl.
2. Add the two hard-boiled egg yolks, salt and pepper.
For the epicurean butter:
1. Mix the butter with the ground anchovies and crushed egg yolks.
2. Add the finely chopped gherkins, mustard, tarragon and chives. Done.
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