Saturday, December 5, 2009


Homemade butter is so easy to make yourself and it's really worth the effort. Its silky and creamy and more delicate than butter from the shop.


500ml cream
cold water
large pinch of fine sea salt


I use raw (unpasteurized) organic cream and its best if its about 4 days old. Really fresh cream doesn't split very well and is harder to make into butter.

There are many ways you can whip the cream, you can use a blender, food processor or even a jar with a lid. I use a Thermomix which is like a blender. Basically you have to agitate the cream until it splits, which will take 1 - 4 minutes in a blender or up to half an hour in a jar (shaken). Whip the cream at a low to medium speed past the stage of stiffly whipped cream, then it will go lumpy and you know its almost ready. As soon as you notice a decent amount of liquid in the bottom of the bowl (more than a tablespoon) stop whipping. How much liquid comes out is different every time. Drain off the butter milk for use in pancakes or muffins or in my case spicy fruit bread.

Then you need to rinse your butter. Add cold water (2 or 3 cups) and blend for about 10 seconds on a medium speed. Pour off the water and repeat 3 or 4 times until the water is clear. It is important to rinse it really well otherwise your butter wont stay fresh very long.

Once your butter is rinsed drain off all the water and place in a clean bowl. Press the excess water out with a fork, spatula or potato masher, whatever works best for you. I find a fork easier and if it gets too soft I put it in the fridge for half an hour to firm up. Add the salt and keep pressing the water out. The salt will help to draw the water out. Get as much water out as you can as this will also effect how long the butter will stay fresh.

As you work the butter it will become glossy and smooth. Place in a butter dish and keep in the fridge.

No comments:

Post a Comment