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Home Made Butter

Chilli, Lemon, and Wild Mushroom Salted Butter

Home made butter

This week I am taking part in the Local Harvest Challenge. It is not too late for you to join in. Share some of your tips on finding good food near you.

One of my commitments for this week is to make something new from scratch. You may ask WHY?

I like to make as much as possible from scratch because:

  • It allows me to know what is in the food that my family and children are eating – there are no additives or ingredients that I have not chosen to add
  • The quality of the ingredients is high
  • The food is fresh
  • I can use (and choose) ingredients I have available
  • Making food yourself reduces food miles
  • It reduces a reliance on purchasing from a store
  • It provides me with the opportunity to teach my children food skills and healthy options
  • The taste is usually superior
  • I enjoy a challenge and I am a little bit of a control freak…

Over the past year I have progressively added new items to my family menu that are made from scratch.

Some of the things I now make from scratch on a regular basis are:

I have been wanting to try to make my own butter for some time and this seemed like the perfect opportunity to do so.

I can not lay any claim to a recipe for making butter. I Googled a number of published instructions on how to make it. They varied somewhat in terms of timings and steps and so in the end, rather than choosing one, I decided to just give it a go to see what happens. These are the posts I checked here and here and here.  

The Wild Mushroom and Black Garlic Salt that I used to flavor my butter is a product I received when I attended Eat Drink Blog in Adelaide last year. It is from the Mushroom Man. If you are in the Adelaide city area the Adelaide Central Market is a great market to visit. If you are not an Adelaide person the Mushroom Man also has his flavored salts available for purchase online.

I adore flavored salts and have a decent selection of them. I have been progressively using this one more and more over the past months in various recipes.

We demolished the plain butter (with visitors staying in the house) in just over a day! The flavored one is wrapped in the freezer, ready to add to our next roast – after it was taste tested.

This is what I did and how I added the flavor to my butter:

Home Made Butter
Prep time
Total time
Make flavored butter from scratch
Recipe type: Make from scratch
Serves: 230 grams
  • 600ml Cream - I used Jonesy's Real Cream
  • 400 ml of water - chilled
  • zest of 1 lemon - finely chopped
  • ½ teaspoon of wild mushroom salt
  • 2 pinches dried chilli flakes
  1. Pour cream into the bowl of a mixer.
  2. Place a bowl of approximately 400ml of water into the freezer to chilli
  3. Mix with the whisk attachment on high speed for 5-8 minutes. Use the splatter guard on your mixer if you have one as the liquid and small bits of butter will fly out of the bowl and around your kitchen without it....
  4. The cream will go from whipped and fluffy to chunky prior to the liquid separating from the cream leaving behind the butter.
  5. Once the liquid has separated, combine the butter into a ball in the bottom of the bowl and tip out the liquid. keep it to use in baking (butter milk)
  6. Tip in half of the iced water and rinse the butter by squeezing it to ensure that all of the butter milk has been removed then tip out the water and repeat with the remaining water
  7. I divided the butter in half and patted it into a rectangle shape with a flat wooden spatula
  8. To the second half of the butter left in the bowl, add the lemon zest, wild mushroom salt and dried chilli flakes.
  9. Mix with a spatula to combine and then, as per the first half, pat into a rectangle shape with a flat wooden spatula.
  10. Wrap butter to be stored in baking paper and then placed it into a freezer bag and into the freezer
600 ml of Jonesy’s cream at $6.20 made 230 grams of butter.  Substitute the Mushroom Salt with plain salt. I appreciate that I have added a specialty product to the ingredient list and generally I try to avoid doing this for practical reasons.

The cost of making this butter was more expensive than purchasing commercially available butter. It is not something that I will do on a regular basis, unless I wish to make a special flavored butter.

The plain butter disappeared very quickly! The taste was very light in comparison to commercially purchased butter with it’s characteristic strong flavor. We will be having a roast asap to give the flavored butter a true test.

Are you joining in the Local Harvest Challenge? Let me know in the comments below. 

Have you made your own butter? What is your flavor of choice?

*Image updated 19/07/2014




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{ 8 comments… add one }
  • Debbie April 2, 2013, 6:57 pm

    Good on you kyrstie, love it. We make our own butter too. If you ever need (or anyone else) we stock Jonseys unhomogonised milk and we order their 5 litre cream as many of our customers are now making butter – cost $26 and it will make approx 2.5kg. Excess butter can be put in the freezer

    • Kyrstie April 3, 2013, 8:19 am

      That is great to know thanks Debbie.

  • Ros April 2, 2013, 9:19 pm

    Top quality butter on fresh bread is one of life’s luxuries. I am planning to give some bread making a try this week so I’ll have to make some butter to go with it!

    • Kyrstie April 3, 2013, 8:19 am

      I agree Ros. Good luck with the bread. I love the smell of freshly baked bread from the oven!

  • Robyn April 7, 2013, 3:22 pm

    Very timely recipe Kyrstie. I too have been doing the challenge this week. I made some cheddar cheese and ricotta and was thinking I would like to have a go at making butter. Thank you for the posting. Robyn

    • Kyrstie April 7, 2013, 7:20 pm

      Thanks for dropping in Robyn. I would love to try making cheddar cheese. Do you have your own milk to be able to make it a reasonable cost?

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