Homemade Butter

I have been wanting to make my own butter for quite a while now, and to be honest I definitely thought that you needed a Thermomix to do so!

This is not the case though!

You can make your own fresh butter with just a hand mixer!

Cream and Sour Cream

I couldn’t believe it! I was so happy that I had finally made my own butter! Literally jumping up and down in the Kitchen :).

The best thing about it? It is so quick to do! In 10 minutes you have your own butter!

It tastes so good as well! Smooth, creamy and a real butter taste with the knowledge that you made it yourself and you know what went into it!

Drained Butter

Also as a by product of making your own butter, is you get the most amazing buttermilk! Yes buttermilk! Think of the possibilities! In fact, my next recipe post will include the perfect use for your leftover buttermilk!

Now I know how quick and easy butter is make at home, I will definitely be doing so from now on!

Buon appetito!


Author | The Unprocessed Pantry

200ml Sour Cream
200ml Cream
Bowl iced water (for draining)

Hand mixer
Jug or very deep bowl*
Mixing bowl

Place cream into a jug and beat on high speed until it becomes a thicker, add the sour cream and continue to beat on high speed until the mixture splits. This will take around 10 minutes if you are using a jug.

What happens is the mixture will initially thicken (as if you were making whipped cream), then as you keep beating the mixture will start to lose volume and become thinner. This is the mixture starting to split and you will start to notice bits starting to spit everywhere and the mixture becoming watery. At this point you have butter!

Using a strainer, drain off the liquid (this is the buttermilk!), and keep to the side.

Take your butter in the strainer over to your sink and pour the iced water over the butter. This will remove any excess whey.

At this point you can shape your butter with your hands. You may notice some whey coming out of the butter still, just use a paper towel to soak up. But a little bit of moisture is a good thing for your butter.

Wrap in cling film and refrigerate until ready for use.

I sprinkle a little bit of salt on my butter when I use it. However I store it unsalted.


*You can use whatever quantity of cream and sour cream you like, just be sure to keep the parts equal.

*The deeper your bowl, the quicker the process is.



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