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Easy Homemade Butter

Real Homemade butter using pasteurized cream



  • 1.

    Pour the cream, pinch of salt and water into the jar

  • 2.

    Then simply shake the jar vigorously so the cream hits the lid - Be patient as it does take quite a bit of shaking for the butter to separate from the buttermilk.

  • 3.

    The process goes through three stages: Cream, Whipped Cream and then Butter.

  • 4.

    Once the butter has separated put the butter through a sieve and drain as much of the moisture away as possible. At this stage you can add any herbs you wish otherwise put into a airtight container and put in the fridge.

  • 5.

    Best served with fresh crusty Italian bread.


I use Murray River Seal Salt which I find gives a much nicer flavor to the butter.

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» Top Wine Matches For This Recipe

Andrew Graham

Chardonnay, Pinot Noir and Other Whites are the best wines to pair with Easy Homemade Butter.


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