Making homemade butter is quick, easy and fun. This simple recipe will have you making your own in minutes.
One of the highlights from my recent visit to the River Cottage was making my own butter in the cookery school. It’s something I’ve had on my list to try for a long time, I just hadn’t got around to it (there are a lot of things on my list like that!).
It turns out that making your own butter is really easy, you simply over whip double cream until it has separated, squeeze out the excess liquid, season and pop it into the fridge.
Since I got back and told Daniel (who’s 5) that I’d been making butter he’s been asking to make it with me. However, he’s not a fan of my (sensible) way of making it. When I told him I’d been making butter he asked how I had done it. He then happily announced that he knew another way – if you put milk (he meant cream) into a jar and run around then it’ll turn to butter. I asked where he’d learnt it expecting it was something they’d shown him at school, only to be told that he’d learnt it from Thomas the Tank Engine!
We haven’t tested out his way yet (it sounds like much harder work than using the mixer) maybe we’ll try it out over half term next week.
Quick and Easy Homemade Butter
- 300 ml Double cream you can use as much or as little as you'd like
- A pinch of salt optional for if you want to make salted butter
- Iced water optional for if you want to prolong the life of the butter.
- Whip the cream on high speed until you form butter (you’ll know this has happened as you’ll see quite a lot of liquid in the bottom of the bowl). Add salt if you wish to make salted butter.
- Using a spatula or a wooden spoon keep mixing by hand to squeeze any excess buttermilk from the butter.
- Remove the butter from the bowl a lump at a time and give it a quick squeeze with your hands, before setting aside.
- If you want to prolong the life of the butter, dip it into a bowl of iced water to rinse of any leftover buttermilk. Pat dry with clean kitchen paper.
- Form the butter into a lump (in whatever shape you fancy) and refrigerate until you want to use it.
Notes300ml double cream will make approximately 200g butter and 100ml buttermilk. If you would like to prolong the life of the butter, rinse it in iced water to wash off any excess buttermilk before refrigerating. Left unwashed, the butter will last up to five days in the fridge. This recipe is adapted from the recipe I was taught at the River Cottage Cookery School. Have you tried this recipe? Please leave a comment and rating at the bottom of the page to let others know what you thought.
Free From/Suitable For…
The ingredients I used to make this recipe are all free from the following allergens. However, please check any labels carefully for allergens you need to avoid as brands can vary and product recipes can change over time.
- Suitable for Vegetarians
- Tree Nut-Free
- Sulphur Dioxide & Sulphite-Free