Making your own butter takes only minutes with a butter churn (or bowl mixer). 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.
Ingredients for  BUTTER
Yield: around 240g (8oz) butter plus 1 cup buttermilk
Fresh Pure Cream (Whipping/Heavy)*
Salt, Finely Ground
1/4 teaspoon
Iced Water
2-3 cups
Spices/Flavourings (Optional)
See notes
*double cream can also be used, however pure cream, as fresh as possible, will result in a higher yield of butter. Any brand can be used. Check for a high butterfat content, 35-40% is recommended for this recipe.
1.  Remove cream from refrigerator 1 1/2 – 2 hours prior to making butter (room temperature cream churns into butter quicker than chilled cream).
2.  Wash equipment in warm soapy water, rinse and dry well.
3.  Make butter with a butter churn (or bowl mixer):
Butter churn:  pour cream into butter churn, add lid and turn handle for several minutes, until it is very hard to turn and then loosens quickly – you will see yellow butter and white buttermilk.
Bowl mixer: pour cream into your bowl mixer. Beat on medium until thickened slightly then increase speed to high. 
TIP: use a splatter guard when making butter. Continue beating the cream until the butterfat separates from the liquid. This yellow fat will cling together and form butter, the watery white liquid is buttermilk.  
4.  Pour the buttermilk into a jar and refrigerate or freeze. Buttermilk can be used for general baking and also in breads and doughs. Culturing the buttermilk with freeze dried starter (or milk kefir grains) will
thicken and acidify the butterm  ilk, similar to store bought buttermilk – our favourite for making pikelets! 
5.  Pour 1 cup chilled water into a bowl, add freshly made butter and mix butter with a spoon, spatula (or clean hands) to remove excess water for a few seconds. The semi-transparent liquid can be discarded (or used in bread-making). Repeat 1-2 times until the water is clear. 
6.  Butter can be left unseasoned, or add salt, jam, fruit, spices or a combination - see the list below for ideas. Lightly sprinkle salt (or other flavourings) onto the butter then combine through the butter by using butter paddles, a spoon, a spatula, or clean hands.
7.  Shape butter with butter paddles, then wrap in non-stick kitchen paper and refrigerate to consume within two
weeks. Alternatively, place butter into freezer-safe containers and label then store in the refrigerator or freezer.

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

Author: Megan Radaich          
Image credit: Megan Radaich          
Learn more: www.foodpreserving.org
Kaya Wanjoo. Food Preserving kaditj kalyakoorl moondang-ak kaaradj midi boodjar-ak nyininy, yakka wer waabiny, Noongar moort. Ngala kaditj baalap kalyakoorl nidja boodjar wer kep kaaradjiny, baalap moorditj nidja yaakiny-ak wer moorditj moort wer kaditj Birdiya wer yeyi.
Hello and Welcome. Food Preserving acknowledges the Traditional Custodians of the land on which we live, work and play, the Nyoongar people. We recognise their connection to the land and local waterways, their resilience and commitment to community and pay our respect to Elders past and present.
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