Homemade Garlic and Parsley Butter

Food waste is a shame, so I am going to show you a quick way to use up left over/unused cream.

All you need is a pot of cream, a jam jar and good arm muscles to make some delicious homemade butter. So no butter goes to waste, if you can’t use it straight away I will show you how to flavour your butter for freezing so you can use it at a later date.

Equipment:

• Jam Jar with Lid
• Bowl
• Spatula

Ingredients:

• Cream
• Garlic
• Parsley (dried or fresh)
• Salt & pepper for seasoning

If Garlic and parsley is not your thing then here are a few simple flavoured butter recipes to try out.

Flavoured butter recipes for use with 100g butter:

Chilli, Coriander & Lime

• Zest 1 Lime
• 1/2 400g can Red chilli, deseeded and finely chopped
• 2 tbsp chopped coriander

Basil, Parmesan & tomato:

• 100g butter
• 4 tbsp freshly grated parmesan (or vegetarian alternative)
• 8-10 shredded basil leaves
• 1 tbsp finely chopped sundried tomato

If you would like more information on how to become savvy and save food waste, visit the Love Food Hate waste website for more information.

Pour your cream into the jam jar and seal the lid

Shake, Shake, shake and shake some more

After a few minutes you should see the cream starting to transform into thick whipped cream, don’t stop at this point just keep going.

Very quickly you will see the butter started to form and the buttermilk separating

At this point pour the butter milk into a container

(Do not throw this away buttermilk can be used for all sorts of yummy treats. You can use it for southern fried chicken it makes the batter crispier and the chicken juicy and tender or if you have a sweet tooth then tried buttermilk scones or buttermilk ice cream!)

Decant the butter into a clean dish, season with salt & pepper, add in your parsley and garlic and mix well.

Place a square piece of cling film on your work top and roll up your butter, nice and tight. This can now be used straight away or frozen for use when needed.