Homemade Butter: A Simple Guide to Churning Fresh Flavour
There’s something incredibly satisfying about transforming double cream into rich, velvety homemade butter right in your own kitchen. In this post, I’ll show you not only how to make your own butter but also why it’s worth the effort—from unbeatable flavour and complete control over ingredients. Homemade butter offers a fresh, natural alternative to store-bought versions. Its versatility in recipes makes it a true kitchen treasure. Let’s dive in and discover the art of churning cream into butter!
Since my last post, we’ve moved out of the caravan. We bought a converted barn in the beautiful Northumberland countryside. We tamed the garden and paddock. We planted a row of cider apple trees. We made some homemade cider, and welcomed chickens to the paddock.
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Homestead lifestyle
It’s been over a year since my last recipe. It was homemade Maple Butter, this is not actually dairy butter at all but a sweet, sticky spread. It’s made by heating pure maple syrup. Then, it’s whipped into a treat, perfect for Pancake Day!
We’re slowly creating our little homestead and striving to live more sustainably through our garden. We have big plans for the house and garden. This is our forever home, so we have all the time in the world to get it right. Cider apple trees and chickens are a good start.
We’re lucky to have fresh produce on our doorstep. We shop at our local farm shop, buy our vegetables from the nearby market stall, and even get milk straight from the farmer.
As part of our journey toward a more sustainable lifestyle, we regularly churn our own butter and bake a variety of sourdough breads. We also ferment our own yogurt, and make cream cheese on a weekly basis.
We’ve been making butter every week for nearly a year now. This post is my ode to butter—an encouragement for everyone to try making it at home. Butter making is actually Gary’s main job in the kitchen (under my supervision). I’m just taking the credit by posting about it. He really enjoys making butter, so much so that I even bought him some antique butter paddles for his birthday last year- the wild life we lead!
Why Make Homemade Butter?
I’m always amazed at how the simple act of churning double cream transforms into delicious, golden butter. With rising food costs, making your own butter is not only economical but also incredibly rewarding. Plus, you get buttermilk as a bonus byproduct, perfect for baking and cooking.
Is It Hard to Make Butter?
Not at all—it’s incredibly easy! In just 30 minutes, you can be spreading your homemade butter on a slice of warm toast. I use a stand mixer with a whisk attachment to beat chilled double cream until it splits into butter and buttermilk. Then, I rinse the butter in cold water to wash off the excess buttermilk and pat it into shape. You can add sea salt for salted butter or herbs for extra flavour. You get two products for the price of one, butter and butter milk!
What Do I Need to Make Butter?
I use a stand mixer with a bowl, though you can also use a hand mixer. You can even buy a jar with a churning accessory (the manual option takes a bit longer). I also have butter paddles to help shape the butter.
What Ingredients Do I Need to Make Butter?
The only ingredient you need is double cream—nothing extra. No additives to enhance flavour or extend shelf life here. Add sea salt if you like salted butter, or mix in herbs to create flavoured butter.
How Long Does Homemade Butter Last?
This depends on how well you’ve washed the butter, storage conditions, and whether it’s salted. On average, salted butter should last 2–3 weeks in the fridge, but ours never lasts that long!
Is Homemade Butter Healthy?
Yes, when enjoyed in moderation as part of a healthy lifestyle! Homemade butter contains no unnecessary additives like emulsifiers, flavourings, regulators, or palm oil.
Can I Freeze Homemade Butter?
Freezing homemade butter preserves its freshness without impacting the flavour. You can keep butter in the freezer for up to a year, although I recommend using it within 3 months. Wrap it tightly in baking paper and store it in an airtight container to prevent freezer burn.
Have I convinced you to try making your own Homemade butter? Let’s get stuck in!
Easy Homemade Butter Recipe
Equipment
- 1 electric whisk or stand mixer with whisk attachment
- 1 large bowl
- 1 spatula
- 1 clean tea towel
- 1 set of butter paddles optional
Ingredients
- 600 ml double cream chilled
- 1/4 tsp sea salt optional
Instructions
- Pour the double cream into your bowl
- Beat the cream on medium speed. First, you’ll notice it turning into whipped cream, then it will start to turn yellow and resemble scrambled eggs. Continue mixing until cream separates into clumps of butter and buttermilk. The last stage can get messy, I cover my bowl and mixer with a clean tea towel.
- pour off the buttermilk. Save the buttermilk for cooking and baking, it’s great in pancakes!
- Pour in some cold water and gently press or knead the butter with a spatula to wash away any remaining buttermilk. Drain the water. Repeat this rinse process until the water runs clear. This step is key to ensuring your butter lasts longer.
- If you prefer salted butter, sprinkle in about 1/4 teaspoon of sea salt and mix it evenly into the butter.
- Use butter paddles or your spatula to shape the butter- I shape mine into a rectangle. Wrap tightly in baking paper or store in a butter dish. Keep in the fridge for 2–3 weeks, or wrap tightly and freeze for longer storage.
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Notes
Enjoy your homemade butter spread on warm toast, or use it in your favourite recipes. Happy churning!
Homemade Bread is the perfect partner for homemade butter! Check out my step-by-step guide to making a delicious farm loaf.
Be sure to tag me when you make your own butter—@TheDelectableGarden on Instagram and @TDG.co.uk on Facebook. Seeing you recreate my recipes and hearing your feedback brings me so much joy!
Enjoy,
Lee 🧈
