±«Óătv

I was taught to make butter at a medieval craft fair a few years ago. I must admit I make mine now using a food processor rather than a churn, with cream from our local dairy farm (they sell it at the farm gate). I use the buttermilk to make scones or soda bread or pancakes or ... And when I can't be bothered with all that, I buy the butter that the dairy farm makes on site (but with bigger machines than I've got!!). Their butter and cream and milk is LOVELY! No supermarkets or imports involved :-)

Because the average reader of these articles can actually read, it really is unnecessary to go into the where and whys of making butter. There are many recipes on the web, if only they could be bothered to find them out.
It would be much better to crow about the benefits of whey butter instead. Or is that asking too much or, indeed, has D Reddihough never heard of it.

I use butter in cooking and to dress vegetables. I have never tried to make it myself! I usually buy French unsalted butter as it has good flavour.

@ mister smith

Every topic presented at this IP is covered in a different way--or in greater detail--at some other place on the internet. The works of Shakespeare are presented in bound volumes as well as by specialist literary web sites; perhaps the ±«Óătv should produce something other than Richard II or Henry V, since--thanks to your brilliant insight--we now know that "the average reader...can actually read". Why present the Olympic Games, when the published results of previous Olympiads are available for the vast literate majority?

In contrast, the benefits of insulin-promoting whey products are largely restricted to those Type II proto-fatties who over-consume sugars and carbohydrates while under-engaging in aerobic activity. It would be much better to put down that milkshake and get a little exercise instead.

Or is that asking too much--or indeed, has mister smith never heard of it?

±«Óătv butter is definitely better.

This comment was removed because the moderators found it broke the house rules. Explain.

This comment was removed because the moderators found it broke the house rules. Explain.

Thanks for raising this topic. I like to use butter rather than spreads and always go for the British product. But why does so much British butter contain salt? Does it serve any useful purpose? It obscures the real flavour.
Peter

I would just like to say I love the new series of the hairy bikers diet ,but I wish dave would shave the hair on his neck it looks a bit scruffy and if sy would trim the end of his beard ,it would smarten them up with their diet .

The Hairy Biker's recipes are excellent and I often use them,but their scruffy appearance puts me off.I think cooks should be clean and well trimmed or else their hairiness should be covered to stop it getting into the food !!!

It's great somebody is praising the butter, because all weight loss and diet programs on tv, ±«Óătv included with now hairy bikers are all fat scaring, instead using products with hidden sugar. It would be great if somebody had the courage to show how you can enjoy butter, cream and tasty food like LCHF (low carb high fat), which is not a diet but a life style/choice and the hairy bikers would probably have lost more weight or lost the weight quicker. Teach people how to cook from scratch and dare using fat, cutting out bread, rice, potatoes, pasta and the usual known sugar rich stuff. But sometimes I think if Brits stopped eating crisps everyday, which are the worse combination of fast carbs and fat, several stones would be shed per year.