Homemade butter is a simple and delicious alternative to shop-bought butter. All you need is double (heavy) cream and a few basic kitchen tools. You can even make it with just a jam jar. It's a fun activity and highly satisfying. Make soda bread with the leftover buttermilk if you like.
Place the cold cream into a large bowl or the bowl of a stand mixer.
600 ml double cream (heavy cream)
If using a stand mixer whip the cream with the whisk attachment until it forms peaks. Otherwise, beat with a handheld mixer.
Keep whipping the cream on high until it separates out and liquid forms. The butter will rise to the top. It looks very messy, but don't worry. The whole process takes around five minutes.
Line a sieve with a muslin cloth and place it over a wide jug or bowl. Pour the contents of the butter bowl into the sieve.
Allow the buttermilk to drain through, then gather up the muslin cloth, twist the top and squeeze out as much of the liquid into the jug as you can.
Fill your mixing bowl with cold water. Take the butter out of the cloth and place it in the bowl. Squeeze the butter with clean hands a few times to wash it through. This is important as any buttermilk left in the butter will cause it to go off faster.
If the water is really cloudy, throw it away and repeat. Alternatively, rinse under a running tap until the water runs clear.
Place the butter back in the muslin cloth, twist the top and squeeze as much of the water out as you can. This time, don't squeeze it into the buttermilk jug.
Unwrap the cloth and there you have it, homemade butter. Either leave it just as it is and place in a covered dish or shape it with butter pats or cold hands into a rectangle.
If adding salt, mash it into the butter at this stage with a fork. Alternatively use the creaming method with a wooden spoon to mix it.
1 pinch fine sea salt
Keep the buttermilk to make the soda bread below or use in other baking.
Soda Bread (optional)
Place the flours, bicarbonate of soda and salt in a large mixing bowl. Stir together, then make a well in the middle.
180 g wholemeal flour, 180 g plain flour (all purpose flour), ¾ tsp bicarbonate of soda, ⅓ tsp sea salt
Pour most of the buttermilk into the well and add the treacle. Work the liquid into the flour with a flat bladed knife, then bring the dough together with your hands. You want a very slightly sticky dough, so add more buttermilk if needed. I used all of mine. Alternatively use the dough hook on an electric mixer.
1 tsp treacle, buttermilk
Knead the dough briefly and then form into a round ball. Just like scones, soda bread is better for a lighter touch.
Grease or line a baking tray. Place the ball of dough on the tray, then flatten it a little and mark a deep cross into it with a sharp knife.
Bake at 220℃ (200℃ fan, 425℉, Gas 7) for 30-35 minutes. The loaf is done when it's golden all over and the base sounds hollow when you tap it.
Notes
The more salt you add to your butter the longer it will keep. But there's a fine balance to be struck between flavour and keeping qualities.Don't make butter during a heat wave. Butter melts and you'll just end up with one almighty mess.To Make Butter In A Jar - Place the cream in a jar with enough room in it for the buttermilk to easily move around in. Shake the jar vigorously until it turns to butter. This method is best used for small amounts of cream.You’ll find additional tips and info about this recipe in the main body of the post.1 tablespoon of butter is approximately 14 grams (half an ounce).Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used. Please refer to my nutrition disclaimer for further information.