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This recipe is in category World War 2,
About this recipe:
Comments: The butter can take a while to separate out, so this is a great recipe to take turns with.
About 30-50 minutes, the butter takes as long as it takes, so this is only a guide.
Number of servings:
The jar method makes a few spoonfuls
Eat spread on hot toast or crumpets.
Butter has been made by hand using goats, sheep and cow's milk for many centuries. In the Second World War, people tried to waste as little as possible; spare milk would last much longer if you made it into butter. So, using this simple method many homes made butter.
You may like to compare this recipe with another way to make butter, using a churn, shown in the Stuart section.
- 6 spoons of double cream
- 6 spoons of full fat milk
Making and cooking it
When making any butter or cheese, make sure all items are completely clean. Usually everything is rinsed in very hot water to keep bacteria out and to remove any soapy residue.
- Put the cream and milk into a jam jar and screw the lid on firmly
- Shake the jar up and down until the butter is left floating in the jar
- You now have what is known as 'Green butter', this will not keep well as it still contains buttermilk, which will make it go off
- Rinse the buttermilk off with cold water
- Try using 2 wooden spoons to squeeze out the buttermilk. Butter pats were used to do this
- Once you have squeezed the buttermilk out, you can use your butter. Some people like it mixed with a pinch of salt. This is slightly salted butter