Butter & Buttermilk

Processing: N/A
Storage: Refrigerator or freezer
Yield: 1 1/2 - 2 cups butter plus 1 cup buttermilk
Making your own butter takes only minutes! Experiment by mixing in your favourite spices and flavourings into your butter - the buttermilk can be used in scones and baking. Butter and buttermilk are not safe for canning, so keep them refrigerated or freeze for long-term storage.
600ml (20oz) cream (35% fat)
3 cups chilled water
sea salt (optional)
spices/flavourings (optional)
Make butter
Pour chilled cream into your bowl mixer. Beat on medium until thickened slightly then increase speed to high. Use a splatter guard if possible when making butter. Continue beating the cream until the fat separates from the liquid. This fat will cling together and form butter, the watery liquid is buttermilk.
Store buttermilk
Pour the buttermilk into a jar and refrigerate or freeze. Buttermilk can be used for general baking and also in breads and doughs.

Rinse butter.
Pour 1 cup chilled water into the bowl mixer with the butter and beat  for 30 seconds. Discard liquid (or use in bread-making) and repeat 1-2 times until water runs clear. Press butter into itself using a spoon or spatula to remove excess water - this will extend the storage period.
Flavour butter (optional).
Butter can be left unseasoned, or add salt, jam, fruit, spices or a combination - see the list below for ideas. Mix well before placing butter into freezer-safe containers and labelling then storing in the refrigerator or freezer.

  • raw cultured butter - using cultured cream (by adding milk kefir grains and straining after 12hours or to your flavour liking, then beating the cultured cream to make cultured butter and cultured buttermilk);
  • continental/unsalted butter (no salt, follow recipe above);
  • salted butter (add 1/2 - 1 teaspoon salt, or to taste);
  • spreadable butter (225g/1/2lb butter + 1/4 cup oil i.e. EVOO, grapeseed or macadamia oil);
  • garlic butter (add 2 garlic cloves, salt, pepper and finely chopped fresh parsley) - great on steak or make garlic bread/toast;
  • garlic & onion butter;
  • tomato & onion butter (add finely diced sun-dried tomatoes or tomato flakes);
  • cinnamon butter;
  • honey butter;
  • cinnamon & honey butter;
  • onion, garlic & basil butter;
  • lemon butter (2tsp lemon juice, parsley & lemon zest) - great on chicken, beef, fish or vegetables;
  • herb butter (tarragon, oregano & thyme);
  • berry butter (mashed berries with icing/powdered sugar or jam);
  • avocado butter (add a large avocado, 2 garlic cloves, 2tsp lemon/lime juice and salt) - great on salmon and other fish;
  • basil butter (1/2 cup fresh basil, chopped with 2 garlic cloves, lemon zest and salt) - serve on chicken or fish;
  • blue cheese butter (add blue cheese, onion and fresh thyme) - serve on steak;
  • coriander lime butter (1/4 cup fresh coriander plus zest from 2 limes) - serve with meat and fish;
  • nasturtium butter (add petals and chopped leaves);
  • truffle butter (add truffle oil);
  • horseradish butter (add horseradish, to taste);
  • basil parmesan butter;
  • passionfruit butter;
  • maple syrup butter;


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