Lockdown Recipe: Scotch Bonnet Home Churned Butter in 5 minutes!

Butter, it's magic. Add scotch bonnets and boom, suddenly there are shooting stars everywhere!! So is this magic hard? No it's a breeze!

Once upon a time, I put up a recipe for making your own butter. Not just any old butter of course but spicy butter.

Devil spicy.

I originally saw how easy it was to make it on some breakfast TV show.

They made regular butter.

Obviously plain old butter wasn't gonna cut it in my household so pazang! I added scotch bonnets! This genuinely takes a little over five minutes for at least a week of joy. Let's go!!

You will need

600 mls of heavy cream (Double cream to us Brits!)
1 spicy little scotch bonnet pepper (a habanero would do)
A good pinch of sea salt

Yup, that's it!!!

To make

You will love the simplicity of this. All you have to do is churn the cream. But first, let's finely chop that bonnet

Now bang your cream into a food processor/blender and add your chopped bonnet and pinch of sea salt like below

Now blend it for three or four minutes.

After this time you will start to hear it rattle in the blender. Have a peek in, it should look a bit like scrambled eggs

Now tip it out onto a sieve above a bowl.

You will see a lot of liquid pouring out. This is buttermilk!! Your very own! Keep it and use it in pancakes and scones and shit like that!! Your welcome!!

Now give your butter in the sieve a good squeeze to get the remaining buttermilk out

Finally, once squeezed give your big ball of butter a dip in some cold water to wash any last bit of buttermilk out. Then dab with a bit of kitchen paper dry.

Now you have a big ball of home made spicy scotch bonnet butter!! It won't be too spicy at first. It gets hotter the longer you leave it :0)

Stick it in a tub and use on everything

Put some on your fish, your steak, heck even your toast!!

This was a Christmas recipe and add you can see, it went very well on top of a Christmas tree crumpet!!

Enjoy!!