make your own butter



I think I just heard my sister, maybe both of them, slapping their foreheads with the palm of their hands. There was a muttered, will you just BUY the damn butter, along with the head banging.

They're right. It's ridiculous. I have three small children, a clean washing pile that takes up a double seater sofa and some of the floor. A diabolical kitchen and I'm truly not exaggerating. The bathwater may still be in the bath, I can't remember. There's a dinner plate or two still on the table. The artwork stuck on the fridge is all over the floor and there's colouring in books, empty CD cases, piles of cut-out recipes and random balls of yarn all over my desk. 

And yet here I am. Nearly 11pm at night and all I want to do is tell you about butter. 

Because in a day that was pretty much hell in a hand basket, the fifteen minutes it took to make butter was the highlight. And telling you about it now reminds me of it's simple salted goodness and the memories of Tilly cutting her best friend's favorite T-shirt with scissors, the scurrying around in pouring rain, the loss of another chook (my neighbor's) to the fox, and Tilly nearly knocking Ivy out on the bathroom floor after jumping over her head all recedes. Oh, and I got pulled over by the police in front of the school to ask me why I was driving around without a number plate on the front of the car. Er, officer, that would be because it was torn off by the rushing water that wrecked the car recently. Just got it back with a reconditioned engine. Will get into the RTA. Immediately. Thanks for not fining me. Oh hi, everyone. Nothing to see here. Yes, a tops day.


There's something about the science of it which is terribly attractive.



You take cream, you whip it until it splits magically into solids and buttermilk, you squish it, you salt it, and you have butter. 

I used this cream:

I buy it in bulk because I like to make butter, sour cream, icecream etc all in one big dairy extravaganza (some days, not today, today was a fifteen minute window.)

I use The Home Creamery method, it's so simple and encouraging. 


You take:

4 cups (2 pints) heavy cream

1/2 teaspoon salt


1. Process the cream in a food processor until it seperates into solids and liquid. It will go through the whipped cream stage, and the colour will change from cream to pale yellow. It takes about four minutes in my processor. 



2. Take out the solids and let stand for about 5 minutes to drain out the buttermilk. Strain the buttermilk again and save for another use.



3. Mash the butter with a wooden spoon (in a bowl) to try and press out all the liquid. This bit takes up to ten minutes. Keep kneading until it's dense and creamy, knead in the salt and hey presto, you've got amazing-tasting butter.



And at least when I get up in the morning and the house still looks like a tip, I'll have gorgeous fresh butter to spread on toast.

Fifteen minutes. Day saved. Thanks for listening. 


28 Comments on “make your own butter

June 1, 2011 at 11:21 pm

My sister nearly died of shock on the weekend when she realised that the 2Lt carton of cream she was about to make coffee with, was infact cream, also bought for the sole purpose of making butter!! I love your little jar, might have to invest in something nice to keep mine in too.

June 1, 2011 at 11:23 pm

That is amazing. Does it wok out cheaper? Because if it is I am so doing that. Where do you buy such large quantities of cream?

June 1, 2011 at 11:49 pm

With the cream I use it works out about the same cost-wise as buying butter. I can buy cheaper butter but it doesn’t taste anywhere near as good as this. I buy my cream through my local food co-op, if you’ve got one they’d be able to order it for you (mine’s a special order, not on the catalogue so to speak.) Hope this helps! xx

International Woman of Mystery
June 2, 2011 at 1:27 am

Big belly laugh at first sentence because I had snorted quite audibly at the title. But actually, you make it sound quite simple and I still remember the taste of the butter that Mr Condon made at the Back to Gerringong weekend soooo long ago. So, I may well give it a go. Heavy cream might be a problem though. Took me months to find a double cream seller! They love their cream here but I can never understand all the different varieties. It’s worth taking a punt though. Yum yum yum.

June 2, 2011 at 2:47 am

We made butter at school once. It was the singlemost happy memory of that horrible time at school and it tasted divine!!

Charley (Secret Water)
June 2, 2011 at 6:52 am

I love your making from scratch approach. You so have your priorities right. Who would want to have a house that looks like a Harvey Norman show room and feed their kids some awful chemical concoction of polyunsaturated margerine? I’m with you all the way and can so relate. I’m sure some people think my blogging activity and regular trips out in the tinny with small kids when my laundry basket is full are pure insanity. But the kids arent going to remember whether you did the laundry on time. They’ll remember fun days in the outdoors and eating homemade butter 🙂

June 2, 2011 at 8:20 am

That or they’ll be telling their therapist about being terrorised by chooks and their need for cheese twisties and precise tidy rooms. I can only hope.

June 2, 2011 at 10:08 am

Your butter looks divine Fi! As the daughter of an English mum I ate plenty of butter as a kid and still love it today. I normally buy the cheap stuff but know I should convert to the good stuff. I am very jealous of your huge bottle of cream too 😉

And hey, I can so understand that 15 minutes of joy in a stressful day. Hope today is better for you x

June 2, 2011 at 1:02 pm

OH!! OHHHHH!! OOOOOHHHHHH!! I love butter! This post was fantastic!

June 2, 2011 at 1:54 pm

bahahahaha! I did! I rolled my eyes at the title of the post and thought, what IS she doing?! Then laughed out loud, very loud! when I read the first sentence. hhehehehe too funny. By the way, the butter looks so delicious!

green ink
June 3, 2011 at 12:02 am

That huge bottle of cream is enough to send all my thoughts of turning vegan packing.


June 3, 2011 at 5:34 am

Yum! I made butter once, by mistake. At uni. Made a birthday cake, had no icing, whipped cream and then someone suggested I should have added sugar. Added sugar, beat it a little more. Whoops, sugared butter. Great on birthday cake. We were probably drunk.

I’m going backwards through your blog now, as it’s been a few hellish days here- lots of biting, poo in the bath, etc, etc. And I breastfeed wrong which is why Lauren’s dropped about 20 centiles in 4 weeks. Always good to know.

But we should be moving house this month- I’m determined a bit of lawn and garden will make a huge difference. To my foul mood, at least.

cheap custom jerseys
June 3, 2011 at 12:14 pm

So, I may well give it a go. Heavy cream might be a problem though. Took me months to find a double cream seller! They love their cream here but I can never understand all the different varieties. It’s worth taking a punt though. Yum yum yum.

June 3, 2011 at 1:57 pm

Love that you can take one lovely moment to salvage the day! I agree “mess be damned, there is butter to make!” And such lovely butter it is! The container you have put it in is great with that lid.

We made butter here last weekend as well. I simply put creme in a plastic container with tight lid and the kids shook it around until it was the right consistency.

June 3, 2011 at 2:22 pm

Freshly made butter is the best! I love it!

Alex Nolan
June 3, 2011 at 6:44 pm

Yum! This is my job for today with James. He’s doing the mixing – although ours will be with a hand mixer not a processor – same effect, less washing up! x

June 5, 2011 at 9:17 pm

I would much rather make butter than do housework….love it, love it, love it….now I am craving home made butter….Thanks for sharing, hope we can meet in the future. from another Illawarra Blogger….Oh, do you know if you can buy the cream in Berry?

June 8, 2011 at 12:32 pm

I was wondering about the cream. Searched south coast dairy’s website, searched green box co-ops. Special order! No wonder I couldn’t find it.

June 8, 2011 at 12:46 pm

Hi Nellymary, nice to meet you! You can buy the cream as a special order from Green Box who delivery to Berry if that helps? Or call South Coast Dairy directly and ask for distributors?

June 8, 2011 at 12:48 pm

Sorry Terese, I should have mentioned that in the post perhaps. It’s not the cheapest way to buy cream, that’s for sure. When I’m on a budget week I’ll be trying it with the Aldi cream!

June 8, 2011 at 4:03 pm

Thanks for that Fiona….I will give it a try….I can remember my mum having a cream separator when we were little….I couldn’t understand how it would know the difference…lol sure wish I had one now though.

June 8, 2011 at 6:04 pm

I just rang them Fiona….and they have a driver in my area tomorrow….so I’m getting some lovely fresh cream too….I can’t wait to make my own goods from it….I mentioned you making your butter on my blog….

thanks for sharing…loving your blog, keep up the good work.

June 8, 2011 at 6:32 pm

Excellent post fiona. Im going to give it a go for sure. I just came over from Nellymary at just like nan made. Im another illawarra blogger… a big hello to you… Donna

Nicole - Hampton
July 17, 2011 at 1:43 pm

Fiona Fiona Fiona,

Thank you soooooo much for sharing this recipe.

Your “story” (thanks for sharing) sounds so like mine, however I’ve yet to find the acre, so am still living in suburbia. Albeit by the beach with chickens (new) and a veggie patch (daunting, I’m not good at growing specifics, but give me a cutting any day……), 2 teens and a busy and non-hands on hubby (but I still adore him!).

My homemade adventures to date have included bread (not so good), lemon cordial (GREAT), soap (GREAT), laundry detergent (GREAT), and I bake a lot more than I used to.

All this has happened in the last 4 or so months………… leads us in strange directions.

Would love to stay in touch. I’m in awe of you x


Reverse Mortgage Calculator
January 5, 2012 at 4:12 pm

Home made butter is delicious, when are you going to have me over for breakfast, pickle?

Kate Booker
March 15, 2012 at 3:35 am

Fiona, I’d love to give this a try but can you tell me the fat content of the cream you use?

What they call their various forms of cream here in the UK doesn’t quite match up with what they call them in Aus and I’ve found matching fat content seems to give me the best results. Many thanks!

March 16, 2012 at 10:49 pm

39%. Wish I hadnt looked! Can you get pouring cream? Or heavy cream?

Kate Booker
March 29, 2012 at 11:41 pm

Yes, sometimes best we don’t know 8-}
39% here is “whipping cream” so I’ll give that a try! Many thanks!


Leave a Reply

Your email address will not be published. Required fields are marked *