Garden Butter

Winter Garden Butter

Delicious

Well what can I say!

Don't go out and buy your butter. Instead wait until you see double cream going cheap at your local supermarket (when it needs to be purchased that day) and you have bagged yourself a winner. I eat butter all the time and it costs me ...hmm 20 pence. I have such an exciting time creating my own butters and adding seasonal herbs for many culinary uses. This adorable butter has been made from the winter herbs hanging around my garden. This is ridiculously easy and so so cheap. Give it a go. Honest you will love it.

Fig.1.L.Moore Garden Butter

All you need is:

A  pot of double cream
Salt to taste (and preserve)
Dried Herbs of your choice (I used Sage, Marjoram, Thyme, approx 1-2 TBS)
A whisk
A bowl
A Spatula

In a bowl pour in your double cream and start to whisk. Keep whisking for approximately 15 mins. Don't give up... keep going. It will go through a few stages. First it will start to change colour (turning a yellow colour) and then it will begin to separate... keep whisking until the solids and the liquids separate. This is where you get the buttermilk. In your bowl you should end up with a sticky yellow clump of butter and the buttermilk should be at the bottom of the bowl.

Now you need to squeeze the buttermilk out of the lump of butter. Don't do it with your hands as it's best to keep the butter cold so I used two wooden spoons to squash it together. You could use muslin and squeeze if you wanted to. When you have all the buttermilk out of the butter then place it on board (I used a bread board) and add your dry chopped herbs. Use a spatula if you like and mix in the herbs on the board turning the butter over with your knife or spatula. Now add your salt (the amount is up to you). If you like salty butter you might like to use rock salt so it crunches when you spread it or any other kind of salt you fancy.

I then rolled mine in grease-proof paper to make a nice sausage shape. You can chop your butter into slices and freeze it for future cooking or you can put it in the fridge and use as and when you need it. This is great for cooking fish and risottos. There are so many ways you can make this super tasty. You could add garlic and chilli or anything else that teases your taste buds. I have used this many times for cooking and also spreading on fresh bread, yum! It last as good couple of weeks refrigerated.

Fig.2. L.Moore Whisking double cream   

Fug.3.L.Moore Double cream getting thick

Fig.4. L.Moore Buttermilk oozing out

Fig.5. L.Moore Drained butter and add herbs/salt

Fig.6. L.Moore Wrapped and ready to eat

Don't use single cream you will be there all day whisking. Be patient with the whisking it does take a little while but it's worth it. I also make soft cheese so look out for that post.

So next time you are cruising the aisles in your supermarket and you see double cream going cheap then buy it and try it.

Enjoy ... Ta Dah!

Thirsty Rose Face Cream moisturiser

                                                         Thirsty Rose Face Cream

Whoa this is truly amazing and great fun to make once you get the hang of it. I can't tell you how wonderful this cream is. After many experiments this is a great recipe for  both the face and the body. This moisturizer is much richer than my body creams and sinks into your face like a breeze. It smells divine and it's packed full of wonderful goodness.

Fig.1. L.Moore. Homemade Thirsty Rose Face Cream 

Fig.2. L.Moore. Red Rose 

Recipe

1 oz Emulsifying wax
90 ml coconut oil
90 ml Avocado oil
150 ml Rose water
50 drops Rose Otto essential oil
2 drops vitamin E oil

Create two bain marie's (a glass bowl placed on top of a pan of water) on your stove. In one bowl measure in your oils (emulsifying wax, coconut oil, avocado oil) and in the other bowl add your measured rose water. In order to get your coconut oil from hard to soft before you pour it in the bain marie melt it in the microwave for a dew seconds and then you can measure it. Heat both bowls to approx 70-75 C until your oils have melted. When both the oils and water are the same temperatures take the water bowl out of the pan (with an oven glove or tea-towel and place on kitchen surface. This is really important now ... add the melted oils to your water slowly while you whisk at the same time. Keep whisking and adding your oils slowly until all the solutions are mixed together. Then wait for the mixture to cool down. As it is cooling down if your mixture looks like it is separating then whisk again until it binds together. When it has cooled down a little more then add 50 drops of rose essential oil and 2 drops of vitamin E oil and mix together. When it is cold spoon into clean sterilized jars or pots. Ta Dah...

I have tried many recipes and oils and variations on oil/water mixes and I find this one works the best for me. If you reverse the process and add water to the oils your  mixture is a lot more greasy.I find this consistency works really well for me. The avocado oil is amazing for the skin. It is high in vitamins, amino acids and fatty acids and exceptionally good for dry mature skin (I am a 110 years old really LOL). The coconut oil is also packed with fatty acids which is fantastic for the skin. I have been making this cream for a while now and it lasts me for about a year. I do tend to keep my main supply in the fridge. I pot what I need and go back to the fridge when my little pot is empty. My friends love it.

You can experiment with all kinds of oils and waters for different skin types to explore. Hey you can even use cooking oil, olive oil, carrot seed oil (also fab for the skin) and lots and lots more... herbal tea waters also work well that can change the color of your creams to delicious pinks and lemons for the body. Now what more can I say about rose essential oil ... it is absolutely invincible for the skin. It has been a popular oil for the skin in all kinds of skin products which are really expensive so why not make your own. I use the Bulgarian rose otto oil and it is just divine. When you put this cream on your skin your skin drinks it. It glides across your face like silk and the smell lifts you from one realm to another. Just pure heavenly pleasure.

I feel the luxury of this wonderful rose twice a day. First thing in the morning and last thing at night I immerse myself in the luxury of this amazing flower. In one action I get the pleasure of smelling summer in through my breath and out through my nose...ah now that's something to put a smile on your face while you sleep or start your day (such a small pleasure to brighten up your day).

Fig.3. L.Moore. Bain Marie's of oils and waters 

Fig 4. L. Moore. Mixed oil/water with electric whisk

Fig 5. L.Moore. Coconut oil

Fig 6. L.Moore. Rose Otto Essential Oil

Fig.7. L.Moore. Avocado oil (and other equipment)

I use the coconut oil you see in the picture. I have been using this coconut oil for many years which is much cheaper than the extra virgin coconut oil.  Also I use this in cooking and I am well aware of the debate on whether this brand is hydrogenated or not. There is lots of debate about virgin verses refined which you may want to do your own research on and decide for yourself.


Source material

http://www.bulgarianroseotto.com/
http://veganheath.info/ktc-coconut-oil-review