I Can't Believe I Made My Own Butter!

3 years ago

I never thought the day would come when I would make my own butter!  I thought it was all about milkmaids dressed in long petticoats and churning endlessly in wooden barrels.  When I realised that all that's to it is to overbeat cream, I just couldn't resist giving it a go. It's a really fun thing to do, super-easy and you can add your own flavours too.

Preparation Time: Less than 10 minutes
Yeild: About 150 g/5.2 oz.

250ml/8.8 fl. oz. cream


  1. Pour your cream into a bowl and whisk until it becomes thick.  Whip it until it looks a little bit crumbly, turns slightly yellow and some liquid appears in the bottom of the bowl. With my simple and very old hand whisk this usually takes about 7 minutes.
  2. Bring the mix together with a spatula, place it in a sieve and squeeze the liquid out with your hands.
  3. Pat the butter into the shape you want and store in greaseproof paper in the fridge.

Tips and Variations

  • If you want to add some flavour, I like to do this as soon as the butter is ready before it goes into the fridge.  I find it easiest to use a fork. Here are some flavour ideas.
     - Sea salt
     - Chile flakes and sea salt
     - Soft herbs like parsley, chives, sage (chop them finely)
     - Garlic (grated)
     - Lemon zest and grated garlic with some sea salt
     - Roasted garlic cloves

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