Makes about 1 cup of butter, and 1 cup of buttermilk.

 

Ingredients:

• 2 cups of heavy cream (35%), from a grass-fed, organic milk source (yes, it's the same stuff you use for whipping cream!)

• 2 Tablespoons of plain yogourt (also preferably from a grass-fed, organic source

• 1 pinch of salt (only if you want to make salted butter)

• a small dish or bowl for your butter

• a small container with a lid, for your buttermilk

• 2 or 3 layers of cheesecloth fabric material

• food mixer

 

 

Method:

The night before you want to make your own butter:

Place your cream and yogourt in a bowl, and mix slightly to combine. Cover with a cloth and leave to sit overnight in a warm room. This will "culture" the butter and make it taste even more amazing (if that's possible!)

 

The day of making butter:

The milk will have a slightly tangy and sour odour – that's normal – and will be a little thicker than what you started with.

 

Place the creamy milk into the bowl of your food mixer and cover the whole thing with a cloth or plastic wrap (it will spatter!). Turn on medium-high.

 

The cream will first whip, then keep going. The whole process will take approximately 6 minutes, so watch for it! 

 

What you will have in the end is a ball of butter, and its separated buttermilk. Pour the butter ball into the cheesecloth and squeeze out as much of the buttermilk as you can. 

 

Place buttermilk into the container with the lid, refrigerate. You can use this buttermilk for any recipe!

 

Here you can salt the butter (if using) and remix well. 

Optional: if you want a garlic butter or herbed butter, here's where you would add them. 

 

TIP: Butter will keep for about 3 weeks, or it can be frozen for many months!