I use butter in almost all our recipes in some way, shape or form! So I thought it would only be right to show you how easy it is to make it in your own home!

Spend enough time in the kitchen and you’re bound to have over whipped cream at some point. But maybe what you didn’t know was that you were already on your way to making your very own batch of fresh butter.

You can make butter with any quantity of cream but the amount I’ve used in our recipe below will make about 300g of top quality butter. Enough to keep you going for a week or so but if your planning on doing some serious baking you might need to double or triple the recipe.

Why would you want to undertake such a task as churning your own butter when you can just pop to the store? Well there are couple of reasons I can think of!

First, it is really quite fun to make your own butter and it is super easy, making it a great task to do with your kids. It is also immensely satisfying to magically transform cream into butter in your own kitchen. You not only do you become a master of a little forgotten skill, but you also end up with a product that is often far superior to that you can buy in the shops. Especially if you choose quality cream.

Lastly making homemade butter is a great way to use up any cream you have leftover from anything you have been cooking. No more letting that leftover 100ml of cream go off or to waste now you can churn it and keep it as delicious fresh butter!

So you butter be ready (sorry) because I am going to show you exactly what you need to do to become your own churning champ!

— Al Brady


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INGREDIENTS

600ml double cream (raw or pasteurised
5-10g maldon sea salt


METHOD

Pour the double cream into a cold, spotlessly clean mixing bowl. Whisk the cream at a medium speed in the bowl of a standing mixer until it is thick. First it will be softly whipped, then stiffly whipped. Continue until the whipped cream start to collapse and the butter fat separates for the buttermilk and a sloshing sound can be heard from the mixing bowl.

If the cream is pasteurised, it will still whip, but it may just take a little longer! If you’re using raw cream and want a more traditional taste, leave it to ripen in a cool place, where the temperature is about 8°C (46°F), for up to 48 hours. Then chill it well before churning. Want to know where you can get some good quality raw cream? Check out these guys!

Pour the mixture through a clean sieve and drain well. The butter will remain in the sieve while the buttermilk drains through into the bowl. Put the butter back into a clean bowl and beat with the whisk for a further 30 seconds to 1 minute to expel more buttermilk. Remove and sieve as before.

The buttermilk can be saved to be used in other recipes! “What recipes?” you ask! Well why not start with our buttermilk pancakes recipe then maybe using some to make some soda bread or a frying batter. 

Place the churned butter into a bowl of very cold water, and using clean hands knead the butter to force out as much remaining buttermilk as possible. Drain the water, cover and wash twice more, until the water is totally clear.

This is important, as any buttermilk left in the butter will sour and the butter will go off quickly. Therefore we want to remove as much as possible. If you handle the butter too much with warm hands, it will liquefy, so ice cold water is essential.

Return the butter to a clean bowl of a standing mixer. Add the sea salt and beat thoroughly until well combined. If you want to leave the butter unsalted then don’t mix in the salt but the Unsalted butter should be eaten within a few days. By adding salt to the freshly churned butter it will extend it’s shelf life for two to three weeks.

 Shape the butter into logs by wrapping in greaseproof or silicone paper and keep chilled in a fridge. The butter also freezes well.


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