Last Updated on February 1, 2025 by Tom Kane
Homemade Butter
I’ve just made my own salted butter from a local dairy cream and the result is great. A by-product of this process is buttermilk. So tomorrow I’m making crispy buttermilk fried chicken pieces. This with a Red Leicester cheese sauce and spicy chilli mayo dip.
Making your own butter, salted or otherwise, is simple. But just note, it’s something of a work-out too. Depending on the cream you use it can take ten minutes to thirty minutes to produce butter.
Easy to Make
If you want to try you will need an empty vessel. I use a 1.5 litre empty water bottle to a litre of cream. Pour in the cream. Close the top tightly and shake. Yes, I said shake… I mean the bottle with cream in, not you.
Shake vigorously. Eventually the cream will separate into butter and buttermilk. When the process is virtually complete, butter will form into a misshapen ball. Pour off the buttermilk, shake a little more to make sure all the buttermilk has been separated out. There, you have your butter.
Cut away the plastic bottle and you can then place your butter in a plastic carton and then freeze it or put it in the fridge.
Variations
If you want salted butter, add up to half-teaspoon of salt to the cream, before you start shaking. For an easier spread butter then add a little good quality olive oil, the butter and mix well. Bear in mind the olive oil will add (or detract) from the taste of your butter, so if you don’t like olive oil, don’t add any.
Depending on how much butter costs in your area, and how much cream costs (and how much time you have on your hands) can determine if this process is worthwhile. I enjoy doing it because it’s a little bit of exercise, slightly less expensive than buying butter and tastes a whole lot better than bought butter.
Copyright © Tom Kane 2024
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