Making butter from raw cream is genuinely magic to watch — and it takes about ten minutes. All you need is a pot of our raw double cream and something to whisk it with.
What you'll need
- 250 ml of raw double cream (well chilled)
- A stand mixer, electric whisk, or a jar with a tight lid and some elbow grease
- A bowl of very cold water
- A pinch of salt (optional)
Step by step
- Whip. Pour the cream into the bowl and whisk. It will pass through soft peaks, then stiff whipped cream — keep going.
- Keep going. Suddenly the cream "breaks": yellow clumps of butterfat separate from a thin, milky liquid. That liquid is real buttermilk — pour it off and save it.
- Wash. Tip the butter into the bowl of cold water and knead it with a spoon or clean hands, changing the water until it runs clear. This rinses out the remaining buttermilk so the butter keeps longer.
- Salt (optional). Work in a pinch of salt to taste.
- Shape & store. Pat it into a block, wrap, and refrigerate. Use within a week or so.
That moment when the cream "breaks" into butter and buttermilk never gets old — kids love it.
Don't waste the buttermilk
The real buttermilk you poured off is a baker's secret weapon. Use it in:
- Soda bread and scones
- Fluffy pancakes and waffles
- Marinades for chicken
Why raw cream makes the best butter
Our cream comes from a single grass-fed organic herd, so your homemade butter will have that deep golden colour and rich flavour straight from the pasture. For a cultured tang, let the cream sit at room temperature for a few hours before whipping.
Short on time?
We churn it for you too — try our ready-made hand-churned raw butter.
Get the cream delivered on our weekly rounds and make a batch this weekend.
Taste real raw milk
We deliver living, grass-fed organic raw milk across East Sussex and UK-wide.