Since my local shop ran out of butter late last year, I decided to start making my own. I've never looked back.
Making your own butter might be something you thought would take a long time, or require a lot of fancy equipment. But it's both quick and easy. I thought I would take a minute to share with you how I do it.
How to make your own butter at home
Put double cream (heavy/whipping cream in the US) in a food processor. I absolutely love to use the K beater attachment on my Kenwood Chef because it's so strong, but any food processor will do.
Or you can use good old fashioned elbow grease. When I was at school we were taught how to do this by putting the cream in a jar with a tight fitting screw top lid, and shaking it until it split into butter and buttermilk.
It took a long time, but it was fun. Nowadays I find it's a great thing to do with children.
Alternatively, you can buy really cute Kilner churners which work really well for small amounts.
If you go down the machine route, put the cream in the mixing bowl and turn on the processor.
Watch the contents carefully. At first it will turn into whipped cream, then become fluffier.
If you want salted butter, stop the machine now and sprinkle in some salt to taste.
If not, just carry on.
Continue whisking and the mixture will suddenly separate out into butter and buttermilk.
Stop the machine quickly, otherwise it will throw the liquid all over the kitchen! (I know this from firsthand experience)
Strain the butter by placing it in a sieve lined with muslin cloth and gently squeeze it to remove any excess buttermilk.
I then decant the butter into little pots and use it directly from the fridge over the next few days. If I want more, I have found it freezes well if you wrap it into small parcels in greaseproof paper.
And if you really want to show off, you can get some great moulds and stamps to add that final flourish to your work.
Don't waste that leftover buttermilk either: you can also make great scones. Let me know if you would like a recipe in the comments below.