Make your own butter and buttermilk at home

Making butter at home is a simple, satisfying way to reduce waste, save money, and enjoy fresher, tastier spreads. 

Plus, you get a bonus by-product: buttermilk, perfect for baking! Whether you have a thermocooker or a standard food processor, this guide will walk you through the process.

🥛 What You’ll Need

• 600 ml thickened cream (preferably with no additives)
• A pinch of salt (optional, for salted butter)
• Cold water
• Muslin cloth or fine strainer

👩‍🍳 Method 1: Using a Thermocooker

1. Add cream  to the bowl. Insert the butterfly whisk if your model requires it.
2. Whip  on speed 4 for 1–3 minutes until the cream thickens and separates into butter and buttermilk. Machines vary, so keep going until you see the cream separates.
3. Strain  the mixture through the simmering basket, a muslin cloth or fine sieve. Reserve the buttermilk.
4. Return the butter to the bowl with 500g cold water. Mix on speed 4 for 5-10 seconds. The liquids and solids should separate again. 
5. Strain again and reserve the butter. Shape into a sausage shape or place into a butter container.
6. Add salt  if desired and shape into a block or roll.

Tip: To make the butter speadable, add 50g oil, and whip on speed 4 for 15 seconds.

⚙️ Method 2: Using a Food Processor

1. Pour cream  into the bowl and process on high for 5–10 minutes.
2. First, it will turn into whipped cream, then clump into butter as the buttermilk separates.
3. Strain and rinse  as above.
4. Salt and store  your butter in an airtight container in the fridge.

📏 Yield from 600 ml of Cream

• Butter:  250–300 g
• Buttermilk:  250–300 ml

Yields may vary slightly depending on the cream’s fat content and how thoroughly the butter is rinsed.

Storage

Butter will keep sealed in the freezer for up to 3 months or sealed in the fridge for up to 2 weeks.

🧾 Nutritional Value of Cream (per 100 ml)

Values may vary slightly depending on brand and fat content.

🍰 Recipe: Buttermilk Scones

Put your fresh buttermilk to good use with this classic Aussie favourite.

Ingredients:

• 2 cups self-raising flour
• ¼ tsp salt
• 60 g cold butter, cubed
• ¾ cup buttermilk (plus extra for brushing)

Method:

1. Preheat oven to 220°C (200°C fan-forced).
2. Sift flour and salt into a bowl. Rub in butter until mixture resembles breadcrumbs.
3. Add buttermilk and mix gently to form a soft dough.
4. Turn onto a floured surface, knead lightly, and press to 2 cm thickness.
5. Cut into rounds, place on a tray, and brush tops with buttermilk.
6. Bake for 12–15 minutes or until golden. Serve warm with your homemade butter!

🌱 Living Smart Tip

Making your own butter reduces packaging waste and gives you full control over ingredients. Try using organic or local cream for an even more sustainable option.