July 26, 2025 • 5 mins
Home-churned butter:
Prep time: 5 minutes
Serves: 400g
1 ltr cream
1 tsp fine salt
1 tsp flaky salt
Clean tea towel or Chux cloth
Place the cream and fine salt into a bowl of a bench top mixer with a whisk attachment.
Whisk for 2 minutes on a medium beat. The cream will slowly harden up and start to turn yellow.
Stop the mixer and push the cream back down into the centre. Remix on medium speed for another 3 minutes, what you are looking for is the fat of the cream to totally separate and become solid.
Turn off when you have a very clear separation.
Remove the solid butter and squeeze out any excess buttermilk.
Add the flaky salt, mix and you're done.
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:06):
You're listening to the Sunday Session podcast with Francesca Rudkin
from News Talks.
Speaker 2 (00:11):
Edb Our Resident chief joins US now Mike vanda Elsen
has announced himself. We're going to talk about butter because
butter has been in the news this week because politicians
said it was a good idea to make butter the
pin up of the cost of living crisis, and it
wasn't a good idea. The cost of butter is what
it is, isn't it. And if you can't afford it,
just don't buy it. Is where I'm sort of coming
from these days, Mike. But you did a little experiment this.
Speaker 3 (00:36):
Week and it was funny because we had a function
on Friday or Thursday and they wanted to make butter,
right and there's twenty four of them, and I was like,
I don't think I'm comfortable with twenty four bowls of
cream being whipped.
Speaker 4 (00:51):
Because it'll just make a mess of here.
Speaker 3 (00:53):
So I was like, how about I just show everyone
how to make one batch of butter?
Speaker 4 (00:57):
And so it kind of falls into this segment quite nicely.
Speaker 2 (01:00):
Yeah, I know. So you went and bought a cow.
Speaker 4 (01:04):
I did, and I melked it.
Speaker 3 (01:06):
It took me about five hours, and at my hourly
rate of three dollars, it cost me fifteen dollars.
Speaker 4 (01:14):
So I went and brought I brought a liter of.
Speaker 3 (01:17):
Cream and that was at a dollars eighty. So you then,
as we'll run through the recipe at the same time.
So what you do is you take that liter cream,
you put it into a mixer with a pinch of salt,
just fine table salt, turn that on, and what will
happen is the cream will go through kind of three
(01:38):
quite distinct stages. The first one is the soft whip.
This will come about after maybe two minutes. You'll feel
it your set starting to come together and turn into
your classic whipped cream that you put over your pablod.
Speaker 4 (01:51):
It carry it on. It starts to change somewhat.
Speaker 3 (01:56):
The cream starts to yellow up as the fat starts
to separate from.
Speaker 4 (02:02):
From the buttermilk or from the liquids that are in
that butter.
Speaker 3 (02:05):
At this point, turn your mixer off, scrape down the
side so that it's all nice and all getting mixed
at the same At the same point, put.
Speaker 4 (02:12):
Your mixer back on and continue to beat.
Speaker 3 (02:16):
This will take about another three minutes, and what will
happen is you will very clearly see the separation of
the fat from the way or from the buttermilk, and
it'll get to a point where you'll just have solid
butter getting whipped around in your mixer, just splashing the
buttermilk everywhere all over your kitchen. At that point, turn
(02:36):
it off, pull your solid butter out, and I just
wash it under a little bit of Sorry, I just
wash it under a little bit of cold water, just
to get that excess way out of it. And then
I put it to a truck scoth or a muslin
or a tea towel and just squeeze out that excess buttermilk.
And then what you have left is presto, you have
(02:57):
just me butter. So out of one liter, I got
four hundred grams of butter.
Speaker 2 (03:04):
Okay, quickly, I should probably know this. I often read
a recipe and it requires buttermilk, and I can't find
anything at the supermarket. This says buttermilk, and I don't
know what they're talking about. That's what they're talking.
Speaker 3 (03:16):
About it exactly. It's when it's in the process of
making butter, and that's what is squeezed out of the fat.
So one advantage to making your own butter is a
you learn a skill how to turn a mixer.
Speaker 4 (03:28):
And wait and watch. But you also get the bite product,
which is the buttermilk.
Speaker 3 (03:32):
And that buttermilk is an amazing marinade for probably the
classic of or crispy chicken. So take your chicken, marinate
it in this buttermilk overnight. The acid that's in that
buttermilk tenderizes the chicken, and then the next day you
pull it out, run it through a bit of cornflour,
a little bit of salt, maybe some smoke paprika, maybe
some chili powder. Run it through that into your shallow
(03:53):
fry deep right delicious.
Speaker 2 (03:56):
Okay, so I love the thing. You can also do
other things. You can cold smoke your cream beforehand. You
can add some flavors. That's great. I'm not sure though
for eight dollars a d plus the time plus a mess,
it's worth it. I love the fact that you gave
it a worl for.
Speaker 3 (04:10):
Us, and we made a lot of mess. But the
cold smoke, the cold smoke method, we take the cream
and its liquid form. You just pour it into a
tray or a gastro or something along those lines and
then if you've got a cold smoker at home, check
it into a cold smoker for like two or three hours,
and that smoke settles on top of the cream and
(04:31):
then you make your butter out of that.
Speaker 4 (04:33):
That has taken it to a new level.
Speaker 3 (04:35):
That's taken us to thirteen fourteen dollars for maybe half
a pound, and then you're winning.
Speaker 2 (04:45):
Oh, thank you, Mike, very much, appreciate it, loving the
enthusiasm and the passion for it. If you'd like that
recipe for but I'd go to good from scratch doot
cot and said we will get it up on our website.
News Talks, he'db dot co dot in z.
Speaker 1 (05:00):
For more from the Sunday session with Francesca Rudkin. Listen
live to use Talks. He'd be from nine am Sunday.
Follow the podcast on iHeartRadio.
You're listening to the Sunday Session podcast with Francesca Rudkin
from News Talks.
Speaker 2 (00:11):
Edb Our Resident chief joins US now Mike vanda Elsen
has announced himself. We're going to talk about butter because
butter has been in the news this week because politicians
said it was a good idea to make butter the
pin up of the cost of living crisis, and it
wasn't a good idea. The cost of butter is what
it is, isn't it. And if you can't afford it,
just don't buy it. Is where I'm sort of coming
from these days, Mike. But you did a little experiment this.
Speaker 3 (00:36):
Week and it was funny because we had a function
on Friday or Thursday and they wanted to make butter,
right and there's twenty four of them, and I was like,
I don't think I'm comfortable with twenty four bowls of
cream being whipped.
Speaker 4 (00:51):
Because it'll just make a mess of here.
Speaker 3 (00:53):
So I was like, how about I just show everyone
how to make one batch of butter?
Speaker 4 (00:57):
And so it kind of falls into this segment quite nicely.
Speaker 2 (01:00):
Yeah, I know. So you went and bought a cow.
Speaker 4 (01:04):
I did, and I melked it.
Speaker 3 (01:06):
It took me about five hours, and at my hourly
rate of three dollars, it cost me fifteen dollars.
Speaker 4 (01:14):
So I went and brought I brought a liter of.
Speaker 3 (01:17):
Cream and that was at a dollars eighty. So you then,
as we'll run through the recipe at the same time.
So what you do is you take that liter cream,
you put it into a mixer with a pinch of salt,
just fine table salt, turn that on, and what will
happen is the cream will go through kind of three
(01:38):
quite distinct stages. The first one is the soft whip.
This will come about after maybe two minutes. You'll feel
it your set starting to come together and turn into
your classic whipped cream that you put over your pablod.
Speaker 4 (01:51):
It carry it on. It starts to change somewhat.
Speaker 3 (01:56):
The cream starts to yellow up as the fat starts
to separate from.
Speaker 4 (02:02):
From the buttermilk or from the liquids that are in
that butter.
Speaker 3 (02:05):
At this point, turn your mixer off, scrape down the
side so that it's all nice and all getting mixed
at the same At the same point, put.
Speaker 4 (02:12):
Your mixer back on and continue to beat.
Speaker 3 (02:16):
This will take about another three minutes, and what will
happen is you will very clearly see the separation of
the fat from the way or from the buttermilk, and
it'll get to a point where you'll just have solid
butter getting whipped around in your mixer, just splashing the
buttermilk everywhere all over your kitchen. At that point, turn
(02:36):
it off, pull your solid butter out, and I just
wash it under a little bit of Sorry, I just
wash it under a little bit of cold water, just
to get that excess way out of it. And then
I put it to a truck scoth or a muslin
or a tea towel and just squeeze out that excess buttermilk.
And then what you have left is presto, you have
(02:57):
just me butter. So out of one liter, I got
four hundred grams of butter.
Speaker 2 (03:04):
Okay, quickly, I should probably know this. I often read
a recipe and it requires buttermilk, and I can't find
anything at the supermarket. This says buttermilk, and I don't
know what they're talking about. That's what they're talking.
Speaker 3 (03:16):
About it exactly. It's when it's in the process of
making butter, and that's what is squeezed out of the fat.
So one advantage to making your own butter is a
you learn a skill how to turn a mixer.
Speaker 4 (03:28):
And wait and watch. But you also get the bite product,
which is the buttermilk.
Speaker 3 (03:32):
And that buttermilk is an amazing marinade for probably the
classic of or crispy chicken. So take your chicken, marinate
it in this buttermilk overnight. The acid that's in that
buttermilk tenderizes the chicken, and then the next day you
pull it out, run it through a bit of cornflour,
a little bit of salt, maybe some smoke paprika, maybe
some chili powder. Run it through that into your shallow
(03:53):
fry deep right delicious.
Speaker 2 (03:56):
Okay, so I love the thing. You can also do
other things. You can cold smoke your cream beforehand. You
can add some flavors. That's great. I'm not sure though
for eight dollars a d plus the time plus a mess,
it's worth it. I love the fact that you gave
it a worl for.
Speaker 3 (04:10):
Us, and we made a lot of mess. But the
cold smoke, the cold smoke method, we take the cream
and its liquid form. You just pour it into a
tray or a gastro or something along those lines and
then if you've got a cold smoker at home, check
it into a cold smoker for like two or three hours,
and that smoke settles on top of the cream and
(04:31):
then you make your butter out of that.
Speaker 4 (04:33):
That has taken it to a new level.
Speaker 3 (04:35):
That's taken us to thirteen fourteen dollars for maybe half
a pound, and then you're winning.
Speaker 2 (04:45):
Oh, thank you, Mike, very much, appreciate it, loving the
enthusiasm and the passion for it. If you'd like that
recipe for but I'd go to good from scratch doot
cot and said we will get it up on our website.
News Talks, he'db dot co dot in z.
Speaker 1 (05:00):
For more from the Sunday session with Francesca Rudkin. Listen
live to use Talks. He'd be from nine am Sunday.
Follow the podcast on iHeartRadio.
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