• TM31
  • TM5
  • TM6
  • Difficulty Moderate
  • Active time 10 minutes
  • Servings 250g
  • 600 g pure cream
  • 500 g chilled water


    1. Insert butterfly whisk. Place pure cream into mixing bowl and beat 1-3 min/speed 4, or until solids and liquids have separated. Remove butterfly whisk.
    2. Using the simmering basket, strain liquids from solids, reserving buttermilk for later use, if desired.
    3. Place water and butter solids into mixing bowl and mix 5-10 sec/speed 4. Liquids and solids should separate again.
    4. Using the simmering basket strain liquids from solids a second time, so that only butter remains. Use as needed.

    Tips & Tricks

    This butter recipe is a great base to use in many buttermilk Cookidoo® recipes including Buttermilk bread, Buttermilk scones, and Buttermilk corn cakes.

    Butter is best stored in a ceramic butter bowl or crock.

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