Lately, because the husband is doing this low carb diet, we seem to always be buying double cream. Apparently, on Atkins and Keto diets, cream is good for you? Help you lose weight… problem is that we quite often end up with some we can’t use before it runs out of date.
The other week, I needed 200 ml of double cream for a quiche, when I went to the local Co-op shop 600ml was reduced to £1.19 but 300ml was £1.39. Now, I know that we may just about have got through the 300 ml, but I wasn’t sure. Therefore, I purchased the 600ml cream to the lower price. But what to do with the remaining 400ml, I really didn’t want to waste it.
Looking in our fridge I had parsley that needed to be used up and I also had garlic in my cupboard, so I thought why not try and make homemade garlic butter? You could just make normal butter, but that wasn’t what I fancied. So therefore I decided to try this new adventure. homemade butter… And it turned out lovely, even though, it was a bit messy as I used a tiny bowl and my hand mixer started to throw butter everywhere in the end… so word of advice… use a bigger bowl!!
I also think making butter would be a good project for kids when they are around 4-5 so they understand where food comes from and how it’s made. It’s such an interesting process to watch!
I must admit though that I can’t see myself making butter if it wasn’t because I had leftover double cream or found some really reduced in the super market. But to buy a full 600ml just for this, I probably wouldn’t, then I would just buy a basic butter and mix it with garlic and herbs and make that into the garlic butter.
If you purchased all the ingredients, just with the goal of making the butter then it would cost you £1.79 for 250gram.. However, because I grow my own parsley and the cream I was using was reduced, I only paid £1.03 for the garlic butter. But this would be an unfair price to put up.. as someone else may not find the reduced cream or grow their own parsley etc..
Homemade garlic butter
Now you absolutely do not need to stick to these measurements as if you have more/less cream use that.. just remember that the volume of cream becomes much less as you lose a lot of liquid making it into butter.
400ml double cream
Pinch of Sea Salt
4 large garlic cloves
A bunch of parsley
- Place the cream in a large bowl, use a hand mixer and mix on high and keep mixing until the cream starts splitting. You will now see a lot of liquid coming out of the cream. Poor the excess liquid out of the bowl. Now you continue mixing for a bit longer, then when you don’t think more liquid is coming out of the mixture, put the butter into a colander and squeeze it, either with your CLEAN washed hands or put it in a muslin cloth and squeeze excess liquid out.
- Finely chop the garlic and the parsley, then add it to the butter together with a good pinch of Sea salt. Make sure it is very well mixed together.
- Taste the mixture, does it need more salt, parsley or garlic. If not put the mixture in baking paper or cling film and form to a sausage/square and freeze.
- Before the mixture is fully set take it out of the freezer and slice it. That way you can take out slices of garlic butter as you need it. It is delicious.
For this recipe, you could choose and change it as you like, really, it could be plain unsalted butter, salted butter, or you could have garlic and chilli butter. Whatever your imagination says would be nice.
Bon appetite – as my granddad would have said
These has been based on Tesco’s prices and the basic products where possible (Correct as per July 2017).
Double cream £1.07
Sea Salt 10p
A bunch of parsley 50p
Total price: £1.79 for 250g.
In Tesco if you bought ready made garlic butter you would pay £2.50 for 250g so still a saving