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
Recipe by A Fresh Legacy at https://afreshlegacy.net/home-made-butter/