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Dairy

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United Kingdom

Known as a British recipe, with similar versions prepared across other nations.

Ingredients 9 ingredients

  1. Must
  2. Lemon juice
  3. a gallon of cream
  4. Salt
  5. Water
  6. Carrots
  7. Butter
  8. Whole milk
  9. Vinegar
Contains MilkSulphites Read from the ingredients, not verified. Check labels.

Possible health benefits

General information, not medical advice.

  1. Lemon juice High in vitamin C

    High in vitamin C · 39 mg per 100 g, 48% of the reference intake per 100 g

    • Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
    • Vitamin C contributes to normal collagen formation for the normal function of bones.
    • Vitamin C contributes to normal collagen formation for the normal function of cartilage.
    11 more authorised claims
    • Vitamin C contributes to normal collagen formation for the normal function of gums.
    • Vitamin C contributes to normal collagen formation for the normal function of skin.
    • Vitamin C contributes to normal collagen formation for the normal function of teeth.
    • Vitamin C contributes to normal energy-yielding metabolism.
    • Vitamin C contributes to normal functioning of the nervous system.
    • Vitamin C contributes to normal psychological function.
    • Vitamin C contributes to the normal function of the immune system.
    • Vitamin C contributes to the protection of cells from oxidative stress.
    • Vitamin C contributes to the reduction of tiredness and fatigue.
    • Vitamin C contributes to the regeneration of the reduced form of vitamin E.
    • Vitamin C increases iron absorption.

    Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet

    Nutrients per 100 g of “Lemon juice, raw”, USDA FoodData Central.

  2. Carrot High in vitamin A · Source of vitamin K · Source of potassium

    High in vitamin A · 835 µg per 100 g, 104% of the reference intake per 100 g

    • Vitamin A contributes to normal iron metabolism.
    • Vitamin A contributes to the maintenance of normal mucous membranes.
    • Vitamin A contributes to the maintenance of normal skin.
    3 more authorised claims
    • Vitamin A contributes to the maintenance of normal vision.
    • Vitamin A contributes to the normal function of the immune system.
    • Vitamin A has a role in the process of cell specialisation.

    Vitamin A is a fat-soluble vitamin that is naturally present in many foods. Vitamin A is important for normal vision, the immune system, reproduction, and growth and development. NIH fact sheet

    Source of vitamin K · 13 µg per 100 g, 18% of the reference intake per 100 g

    • Vitamin K contributes to normal blood clotting.
    • Vitamin K contributes to the maintenance of normal bones.

    Vitamin K is a nutrient that the body needs to stay healthy. It’s important for blood clotting and healthy bones and also has other functions in the body. NIH fact sheet

    Source of potassium · 320 mg per 100 g, 16% of the reference intake per 100 g

    • Potassium contributes to normal functioning of the nervous system.
    • Potassium contributes to normal muscle function.
    • Potassium contributes to the maintenance of normal blood pressure.

    Potassium is a mineral found in many foods. Your body needs potassium for almost everything it does, including proper kidney and heart function, muscle contraction, and nerve transmission. NIH fact sheet

    Nutrients per 100 g of “Carrots, raw”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Method

  1. before sun-rise, taking care to fix Hie cTmrn in a free draught of air.
  2. In the winter time, the churn must not be set so near the fire as to heat the wood, as by this means the butter will acquire a strong rancid flavour.
  3. Cleanliness being of the utmost importance, the common plunge-churn will be found preferable to any other;
  4. but it' a barrel churn be requisite in a large dairy, it must be kept thoroughly clean with salt and water.
  5. If a plunge-churn be used, it may be set in a tub of cold water during the time of churning, which will harden the butter in a considerable degree.
  6. The motion of the churn should be regular, and performed by one person, or the butler will in winter go back ;
  7. and if tlfe agitation be violent and irregular, the butter will ferment in summer, and acquire a disagreeable flavour.
  8. The operation of churning may be much facilitated by adding a table spoonful or two of distilled vinegar to a gallon of cream, but not till after the latter lias undergone considerable agitation.
  9. I n many parts of England, butter is artificially colouredin winter, though it adds nothing to its goodness.
  10. The juice of carrots is expressed through a sieve, and mixed with the cream when it enters the churn, which makes it appear like May butter.
  11. Very little salt is used in the best Epping butter ;
  12. but a certain proportion of acid, either natural or artificial, must be used in the cream in order to secure a successful churning.
  13. Some keep a small quantity of the old cream for that purpose ;
  14. some use a little rennet, and others a few tea-spoonfuls of lemon juice.
  15. By a variety of decisive experiments it has been ascertained, that it is more profitable to* churn the cream, than to churn the whole milk, as is practised in some parts of the country.
  16. Cream butter is also the richest of the two, though it will not keep sweet* so long.

Plating

Cookware for this recipe

  • Sieve