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Homemade Butter

Homemade Butter is a revelation and I just can't stop telling people how awesome it is. Or how ridiculously easy it is to make. It even works out cheaper than buying similar butter and takes 10 minutes tops. You have to try this!
Prep10 mins
Total10 mins
Servings (Adjustable): 250 g


  • 600 ml Double Cream (Heavy Cream) - Or whipping cream
  • 1 tbsp Sea Salt Flakes - Optional



  • Add 600ml Double Cream to your mixing bowl
  • Whisk on a medium speed. 
  • Stop the mixing and scrape down the sides of the bowl after a minute or two. 
  • Repeat the bowl scraping exercise every minute or two. 
  • Keep checking it....
  • You are ready to stop mixing when the liquid separates entirely from the liquid. 
  • Scrape the fat from the whisk into a small bowl or onto a board. 
  • Fish out any remaining lumps of fat from the mixing bowl and add to the rest of the fat. 
  • Strain the liquid buttermilk into a container to keep for later.
  • Add any remaining lumps of fat sieved out to the rest. 
  • Use your hands to squeeze the bulk of any liquid out of the butter. You can add that liquid to the rest of the buttermilk. 
  • Rinse the lump of butter under the running cold tap for a minute or two. Use both hands and continually manipulate and squeeze the butter. You will be ready to finish once the water runs off clear and not cloudy. 
  • I like to pat off any remaining water with a paper towel for maximum dryness. 
  • Add a scant 1 tbsp Sea Salt Flakes to the butter and knead it in. 
  • Some more liquid may be drawn out by the salt in which case squeeze that out and dry the butter again. 
  • The butter is now ready to eat. Shape it however you prefer using your hands or by pressing it into a dish. 
  • Store by wrapping in grease proof paper. 
  • Or in a lidded dish.