Real Homemade butter using pasteurized cream


  • 1 x 350g Single Cream

  • 2 x Tsp of Water

  • 1 x 500ml Jar with lid

  • Pinch of salt


  • 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.

Like this recipe? Subscribe to our newsletter to get more recipes like this delivered striaght to your inbox.

By registering you agree to our Terms of Use, Privacy Policy and Privacy Notice

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings