Monday, 17 August 2015

Homemade Butter and Buttermilk

 Making fresh butter and its by-product—buttermilk
is easier than you think!

All you need is (in my case) some leftover double cream
a little sea-salt, a mixer and you're sorted!

Just a word of warning: 
making butter can be an extremely messy process—
as the buttermilk begins to separate, it will splash out of the bowl 
with each turn of the beaters

Begin the process by placing the cream into the mixer and 
beat the living daylights out of it.
Once the cream separates and resembles scrambled eggs, 
you know you have made yourself some fresh butter and whey 
along with a messy counter top

Strain mixture through colander into large bowl. 
Using clean hands, vigorously knead butter in colander, squeezing out remaining buttermilk.
Transfer butter to a bowl, reserving buttermilk. 
Using hands, knead salt into butter. 

Roll into logs and wrap in parchment paper and refrigerate. 
Butter will keep up to 1 week refrigerated or 1 month frozen

Strain buttermilk through colander, then cover and refrigerate up to 1 week.  


  1. Cantik photo kak muna
    mmg sejak dari dulu lagi kan....

    1. I admire you talent in photograghy, Dila

  2. What a coincidence, Kak Muna. I baru post pasal buttermilk. Churned my own butter last time, itulah the only time I buat ha ha

    1. hahaha... macam omputih dok kata pasai great minds tu kann :)