Monthly Archives: July 2014

Make your own Butter

Butter 1I was recently bemoaning the lack of salt less butter options here in New Zealand.  I find it interesting given we are such a dairy product eating nation, that there are only 4 brands that make it.  Two of them are hideously expensive ’boutique’ manufacturers, and the other two are brands that add water to the butter (so I refuse to buy their product).

Butter 2Luckily, the person I was complaining to is also a baker, and said that she makes her own butter!  It hadn’t even occurred to me that I could, and she assured me that it was very easy!

So, today I gave it a go, and she was right!  It’s very easy!  There seemed to be a number of options, especially when it came to adding salt.  I decided that for my first attempt I would add salt, as I wanted to trial my first batch on some yummy cheese scones (good excuse to make some!).  In the end, this is what I did:

Ingredients

600ml pure cream
1/2 t salt

1. Pour the cream into a mixer bowl and whisk on a medium speed it until it thickens (I used my Kenwood mixer, but I think you could easily use a hand-held mixer). Continue until you have whipped cream, then keep going until you have a mixture of fatty clusters, butter and a thin milky liquid (buttermilk). This will take about 8-10 minutes.

2. Pour the mixture into a sieve lined with muslin over a bowl. Wrap the cloth around the butter and twist it several times to make a tight ball, squeezing it until the buttermilk stops running freely from the butter. Reserve the buttermilk.

3. Return the butter to the bowl with 500ml chilled water and beat with K-beater for a further 2-3 minutes. This will flush out any remaining buttermilk. (Buttermilk makes the butter go rancid more quickly).

4. Return the butter to the cloth. Strain and press to squeeze out the remaining liquid. Place the butter in a small bowl and work through the salt.

5. Press into a container with a tight-fitting lid and refrigerate. It will keep fresh in the fridge for 7-10 days or you can freeze it.

I got exactly 1 cup of buttermilk, which makes it the perfect amount for my favorite Chocolate Cupcakes!