Oh – and here is an update photo of the yellow oyster mushrooms – ready to eat!
Just look how much the grey oyster mushrooms have grown over the weekend!
I was out shopping for the usual essentials like tinned tomatoes and trifle (well sometimes you get a trifle craving!) when I spotted some double cream in the reduced section and thought why not make some butter? Ok, I had been thinking about making some for a while and it didn’t just pop into my head 😉
It’s surprisingy simple to make butter. You may have aleady had the experience of overwhipping double cream and it starts to separate and go a bit lumpy – well your half way there! Just keep whipping and you end up with a lump of butter and some liquid (butter milk). I added some salt as I was whipping (prefering salted butter). The butter will form on the whisk, so remove it and mould into one piece with cold hands in a bowl of very cold water (squeezing out any remaining liquid and air). This can be shaped in a mould (silicone or grease paper lined) or a hand formed ball. I used the butter milk to make my favourite soda bread (from Lorraine Pascale’s book) as it doesn’t need to be left to rise so really quick and tastes great!