Tag Archives: buttermilk

Homemade butter

My eldest daughter came home from school on Friday full of tales about how they had made butter at school and asking if we could make some at home.

I have been wanting to make my own butter for ages now and just haven’t got round to it.  I have been hunting for the perfect butter pats and nearly bought these, but then didn’t, but I will next time I pass the shop.

So we set to it to see how easy it is to make your own butter.  The eldest had made hers in a jar at school – pouring the cream in and then shaking and shaking until it turned into a solid block.  She wanted to do it this way again but she wanted to do it straight away and I didn’t have a sterile jar.  So we did it in the KitchenAid instead.  It was very easy, very quick and deeply satisfying.  We have enjoyed the butter on our bread, on pikelets and on our toast all weekend.

400ml of double cream yields 200g butter and 150ml of buttermilk.  I am not sure it works out much cheaper to make your own butter, but I will make sure I use up any odds of cream in this way from now on. The buttermilk will be used to make some scones later today.  If I had my act together better over the weekend I would have made the scones then and enjoyed them with the butter. You could also use the buttermilk in soda bread or waffles.

I added sea salt to the butter as I like my butter slightly salted, if you prefer yours unsalted then by all means leave it out.

400ml double cream
scant ½ tsp fine sea salt


Place the cream and the salt (if using) in a mixing bowl and whisk. The mixture will begin to look like this.

Continue whisking and in no time at all the butter will clump together and separate from the buttermilk.

Place the butter onto a board and squash with a wooden spoon (or butter pats) until all of the buttermilk has been squeezed out.  If you don’t do this, the remaining buttermilk will turn the butter sour.

Then using two spatulas (or butter pats) shape the butter into a block, or something resembling a block if you are aged six.

Enjoy your butter and that smug glow you will have developed.



A while back I was reading Nancy’s wonderful blog Good Food Matters and she was saying about the memories created by a waffle maker (check out the post, it really is lovely), now my own daughter had asked me about waffles that very week, asking me what they tasted like and whether  I could make her one.  I don’t own a waffle maker, and it is nigh on impossible to make a waffle without an iron.  My parents asked me what I would like for Christmas, so I asked for a waffle maker.  It was delivered to my door in October – a lovely early Christmas present.

Since then I have been experimenting with different recipes.  Some with whipped egg white, some without, some with buttermilk, some with plain milk. Anyway, I have found that whipping the egg whites does make the waffle a bit lighter, but it also requires another bowl and a bit more work. Buttermilk does add a lovely back note, but it means you have to make sure you have buttermilk in the house.  For these reasons here is the recipe I now use most often.

I haven’t stopped experimenting though and I intend to try yeast waffles soon, and chocolate waffles and buckwheat waffles (like Nancy’s).  I made potato waffles the other week, which were good but not perfect and so require a bit more experimentation before they appear here.

The waffle maker will not be a gadget that sits at the back of our cupboard any time soon and hopefully one day I will be able to write a post like Nancy’s.

200g plain flour
3 tbsp granulated sugar
½ tbsp baking powder
200ml milk
squeeze of lemon juice
60g melted butter
½ tsp vanilla extract
2 eggs


Put the flour, sugar and baking powder in a bowl.  Measure the milk and add the squeeze of lemon juice. Pour the milk, melted butter, vanilla extract and eggs into the flour mixture and whisk well until combined.

Heat the waffle maker or iron according to the manufacturer’s instructions and pour in the mixture and cook until well browned.

Eat warm with butter and maple syrup, or chocolate spread, or jam, or marmalade or anything else that you fancy.

They can also be frozen and warmed through by placing in a toaster or back into the waffle iron.

PS I forgot to say, but if you are looking for further waffle inspiration then check out Mangocheek’s wonderful suggestions for something a bit beyond the basic waffle.