Making Butter

This is a very easy process, requiring little effort, but the results are worth it – I suppose you could view the process as a bit of a workout for your upper arms, if you are so inclined.

All that is required is a 300g (10.1 fl oz) tub of double or heavy cream. You can increase the quantity of cream if you so wish, it's up to you and is dependant on the size of your family or how much butter you go through in a week.

Leave the cream in a bowl for a couple of hours to reach room temp about 72°F (22°C) (Fig 1), this will start the cream acidifying.

Pour the cream into a plastic or sealable jar that has enough room to allow for shaking the liquid up and down. Shake vigorously for about 10 minutes or until the butter has formed.

It will go like whipped cream at first (Fig 2), keep shaking and you will feel it break back into buttermilk and solid butter (Fig 3). The remaining liquid is Buttermilk which can be poured off and saved for baking.

Figure 1 Figure 2 Figure 3


Place the butter in a bowl under a gently running cold water tap (Fig 4). Using the back of a metal spoon press the butter in the water stream until all of the buttermilk is expressed and the water runs clear (Fig 5) (using your hands is messy, but quicker).

You can add salt to taste if you wish; you can now put the butter in a small dish and refrigerate (Fig 6). The butter will last about a week, but you will most probably have used it by then.

Figure 4 Figure 5 Figure 6


Whilst you may not want to salt your butter, you could add herbs or garlic, you can form the butter into a sausage shape, wrap it in cling film and put it in the freezer; you can then slice sections or disks off as you want it; useful for steaks etc. Imaging the kudos of producing a well cooked steak, with a disk of Parsley butter melting on top of it, and saying "of course I made the butter too". Enjoy.