Home-made butter and buttermilk

All you need is 500 ml of double cream and a whisk.

Once you over-beat the double cream, the butter begins to separate into buttermilk and butter.
You can do it with a hand whisk if you have the time and the energy;
An electric whisk does the job a bit quicker.


  • 500 ml double cream
  • ¼ – ½ a tsp of fine salt, optional for salted butter


  1. Pour the double cream into a large bowl
  2. Start by using the whisk attachment and whisk until the cream starts to solidify – this takes about 3 minutes or so of continual whisking. It goes through the beaten cream stage, and then starts to resemble popcorn in appearance.
  3. Once the butter starts to appear, you may find it easier to continue with a dough-hook attachment, if you have one, as the butter starts to clog the whisk. I don’t have dough hooks so I had to de-clog with a tablespoon.
  4. To prevent splattering the kitchen in buttermilk it’s a good idea to pour off the buttermilk you have at this stage to another container.
  5. Another few minutes with the mixer and the separation should be complete.
  6. Strain off the remaining buttermilk; whisk in a ¼ to ½ a teaspoon of fine salt if you want salted butter.
  7. You can then pat the butter into shape.



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