Homemade Butter - a2 Milk™

Homemade Butter

Now you’ve discovered the a2 Milk™ difference you can enjoy all the benefits of real milk without the grumbly tummy, but you can’t escape the fact that a knob or two of butter makes those crumbly cookies, moist cupcake frostings or silky sauces so much better.

You shouldn’t miss out on those little luxuries, so we’ve asked Andrea from The Petitie Cook to create a homemade butter tutorial. It’s easy (it only takes 10 minutes), fun, tastes so much better than shop bought butter and because you know what you’re putting in it, you can rest assured that it’s completely free from A1 protein!

You don’t even need special equipment to make butter, you could just put the ingredients in a jar and shake, shake, shake it until you end up with butter. But this tutorial uses a food processor.

 

Yield: 2 cups

Ingredients

  • 3-4 litres of whole a2 Milk™
  • Sea salt (optional)

To begin with, you need to turn the a2 Milk™ into cream.

To do this, bring the milk to a soft boil until it turns foamy, collect the fats rising to the top with a slotted spoon. Use around 3-4 litres. Put the collected fats in a clean container and pop in the fridge for a day.

When you first get it out the fridge, it will look lumpy but if you give a quick whizz in the blender it will become smooth and creamy.

Leave it to rest out of the fridge for a few hours and then put back into the blender and start blending on low-speed, gradually working your way up to high-speed.

It will go through several different stages before finally turning into butter.

First it thickens and turns into whipped cream.

Then it turns to slightly lumpy whipped cream.

Finally, the butterfat separates from the buttermilk.

Pour the buttermilk through a strainer, save for making pancakes.

Keep the butter in the blender, and add in 2 cups of very cold water.

Blend again to wash butter, strain, repeat. Press with a spoon, pat dry.

Put the butter in some cling film, shape into a log and then wrap it and store in the fridge until ready to use. You could even make double the amount and freeze half of it.

If you want to get really adventurous, you could add some extra flavour by mixing in minced garlic or some fresh aromatic herbs. Mmmmmmm.

 

Recipe Source:

By Andrea Soranidis
Recipe courtesy of  The Petite Cook

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