Butter & Cream

02What you'll need

• Fresh milk, or a cream separator for efficiency at volume
• A churn, stand mixer, or even a jar for small batches
• Cold water for washing the butter
• Salt (optional, for flavour and some preservation benefit)

03Method

• 1. Let cream rise naturally on fresh milk (several hours to a day, refrigerated), or separate mechanically.
• 2. Bring cream to a cool room temperature before churning — too cold or too warm both slow the process.
• 3. Churn (or shake, for small batches) until the fat clumps and separates from the buttermilk.
• 4. Drain off buttermilk, then wash the butter thoroughly in cold water to remove residual buttermilk, which otherwise shortens shelf life.
• 5. Work in salt if desired, then shape and store.

04Troubleshooting

• Cream won't churn into butter — usually temperature-related; adjust cream temperature slightly warmer or cooler and try again.
• Butter goes rancid quickly — usually insufficient washing, leaving residual buttermilk behind; wash thoroughly in several changes of cold water.
• Low yield from milk — cream content varies by breed and diet; goat and some cow breeds naturally give less cream than others.
• Butter too soft to work with — chill briefly before shaping if the kitchen is warm.

05Timing & maintenance