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Making butter from scratch, is it worth it any more?

I have a very fond childhood memory of walking around the house shaking a jar of cream (though I think it was actually milk back then) to make homemade butter.
Starting off super excited that I was able to help mum and dad, hours later (probably 10-20 mins) it got a bit hard and mum would eventually take over for me.

I thought I would give it another go, (with an electric beater this time) lol.
Out of curiosity mainly, but also to see if A. If it works out cheaper than buying butter and B. If it could save on packaging.
It took me 8 minutes to beat 250ml of cream.
I had 500ml, but chose to halve it as I wasn’t sure if it was going to work and didn’t want to waste all the cream lol and because my bowl wasn’t big enough to do 500ml at once!

Here we go!

Making homemade butter from scratch. Step 1
Part 1: Pour the cream into a bowl and start beating it on low. (Electric beater)
Homemade Butter from scratch step2
Part 2: Starting to thicken. Ramp it up to high and keep going!
makeing butter from scratch
Part 3: Starting to separate! YAY!! Keep going :)

making butter from scratch step 4
Part 4: Separation has occurred! Keep on going! Nearly there! (It helps to turn the setting back to low at this point and tip out the liquid as it appears to avoid a big mess)

how to make homemade butter from scratch
Part 5: Were almost there! Once all the liquid has been drained and it stops producing any more you can turn it back up to high.

how to make homemade butter from scratch
Part 6: We have butter! Hooray!

how to make butter at home
how to make homemade butter
The cost:
Butter 1.16/100g (Anchor - on special) and $1.20/100g (Alpine and Signature Range - no special)
Cream $0.70/100ml (homebrand 1L – no special)
$0.71/100ml (anchor 2L – no special)

The verdict:
I don’t have kitchen scales to weigh how much butter I actually got out of it (probably should have thought about this fact beforehand.)
I used 500ml and out of that around 250ml was buttermilk (the liquid part). So roughly how much cream you use, you will get around half the amount of butter (though grams/ml are different) so it doesn’t mean that 500ml of cream will give you 250g of butter.

As far as packaging is concerned, technically it’s not better as butter comes in paper and cream comes in plastic.
But, if you buy the cream in bulk bottles, it sort of reduces packaging if you were to buy 1 big cream bottle per 2-3 butter blocks, though paper in general is better than plastic.
However, if you live on a farm, or know someone who does or even if your able to source cream from a local farmers market with your own container, then packaging wise and likely cost wise it would certainly be worth doing!

I will do this again and update the post once I have scales to give you a better idea of how much you will actually get in weight.

Thanks for reading!
Sarah :)

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  • Sarah Cooper
Comments 2
  • Sarah :)
    Sarah :)

    Hi Becks,
    Thanks for your comment!
    Awesome!! If you want to share how yours turns out, or what you make with it, please email me sarah@ecore.co.nz
    I’d love to put it up on the Ecore ‘Happy Customers’ page.

  • Becks Hunt
    Becks Hunt

    This is great. I am going to give it a go. And butter milk for pancakes. I don’t buu it because half the packet usually gets wasted.

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