The Nourisher - Editor’s Blog

When we got married the registry wouldn’t let me put Super Hero as my occupation, they put Home Duties on our marriage certificate instead. But I AM a Super Hero and my Super Hero name is…… The Nourisher.

How to Make Butter, in your kitchen, without a churn.

By Joanne Hay

October 13, 2006 I wrote:
“Yesterday, Leanne asked how to make butter. What a great question. I’d often wondered this myself. So I went a lookin and I found these two great sites below. I’ll organise some cream and give it a try and report back soon.”

This post has proven to be incredibly popular. And for good reason, butter is so good for you, organic butter is so expensive and raw butter is extremely hard to find. Real Milk Australia are doing their best to get Australian’s a supply of clean raw dairy. However right now organising herd shares and sourcing raw milk from local farmers and farmer’s markets is the only way to get raw cream to make raw butter. Pasteurised cream is a good alternative in the mean time.

The first link has since disappeared so I’ve scrubbed it but the Cooking for Engineers article I found is a very comprehensive description of butter making. Ive tried Michael’s way with a food processor and while it’s quicker, it’s not as fun as the way I’ll outline below.

Source raw or organic cream. Do not use thickened cream.

Place cream in a glass jar with screw lid - wide mouthed is best.

Shake for 10 minutes or so. The cream will suddenly separate and with a few more shakes, the butter is fully formed. Get your kids to help you with this one. Younger children can use a plastic container with a marble, when the marble stops knocking on the container, the butter is ready.
Strain off the buttermilk through a sieve. Keep for pancakes, smoothies and baking or just to drink on its own.
Place seive in iced water and begin to wash the remaining buttermilk out of the butter. Your fingers will get cold but the butter won’t melt this way. Keep changing the cold water and knead the butter under it until the water is clear. It’s important to do this step well. Butter with remaining buttermilk goes off quickly.
Place butter in a bowl and add salt to taste. I mix it in with my hands, you may like to use butter pats or 2 wooden spoons.

The butter I’ve made with this recipe is perfect for the Colon Healing Mucous Rebuilder recipe.

Butter Bitch and Dairy Queen over at The Ethicurean, a cute site about eating ethically have been having their own adventures with butter.

And check out this video out about rBH in milk and Monsanto’s naughtiness. It inspires me to continue with our herd share more than ever.

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Joanne Hay, Editor of Nourished Magazine, Chief Nourisher and Mother of three is very grateful to live in Byron Bay and be able to share all she has learned about Nourishment. She has trained as an Acupuncturist (unfinished), Kinesiologist (finished) and parent (never finished). She serves the Weston A Price Foundation as a chapter leader. She loves sauerkraut, kangaroo tail stew, home made ice cream, her husband Wes and her kids Isaiah, Brynn and Ronin (in no particular order…well maybe ice cream first).

COMMENTS - 9 Responses

  1. Rather than shaking the cream in a mason jar, I use a food processor and just run it until the butter lumps up. first it turns to whipped cream and then soon after it lumps up. then I follow the same steps you outlined for kneading and rinsing the butter with cold water. the food processor method of churning is fast and effortless.

  2. You can also make sour cream butter, which is very delicious. I found the recipe in “Country Wisdom & Know-How” “Everything you need to know to live off the land” It is by the Editors of Storey Books. ISBN # 1-57912-368-6. Published by Black Dog & Leventhal Publishers, Inc. 151 West 19th Street, New York, NY 10011.
    This is a great resource for all kinds of country wisdom.

    What you’re making is called sweet cream butter.

  3. Kay,
    I usually have to leave the cream I get from the dairy on the bench for quite a few hours to separate it enough from the milk (I scoop it off the top after it’s settled) so I suppose that’s slightly cultured butter also. Thanks for the book recommendation.

  4. Can anyone tell me how much butter you get from a set quantity of cream, and whether it varies depending on what kind of cream (eg, clotted vs double, cow vs goat) you use?

  5. Longmane,
    Just use full raw cream (from cows milk), particularly from a Jersey cow, as they have the thickest cream content. Not goats.

  6. 6. Teresa Cunningham
    Feb 17th, 2010 at 5:34 am

    I used a baby swing and a mason jar to make butter, it worked very well.

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