Home Made Butter

Simple to make at home, and you will know that nothing else has been put in it except what is 100% natural.

Butter (100%) in the supermarkets are one of the most expensive spread type. We all know margarine has all sorts of added ingredients, so has many so called soft butter. There are also less expensive (home brand) butters, and high end butters. The difference between the more and less expensive butter is the amount of butter milk left in the butter during the process, and sometimes also any added water used to increase weight. Here I try to do the pure butter.

Use the best natural full fat pouring cream (not the thickened one, it has gelatin or cornflour added). The one I used had 39.4g fat content per 100g.

Add cream to the mixer, and beat full speed until the buttermilk separates from the butter. Virtually you over beat the cream, and then it turns into butter. Once you hear the water during the whisk, turn the machine off, and remove the butter from the buttermilk. You might need to use a cheese cloth or just press the buttermilk out between your two hands.

You can add salt now if you wish, and keep the butter on the kitchen table to use in cooking or on the bread or toast. Makes 500g butter.