Butter - a2 Milk™


Now you’ve discovered cows’ milk that’s naturally free from the A1 protein, there are lots of delicious recipe opportunities to enjoy. 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. To help everyone enjoy those little luxuries, we’ve asked Andrea from The Petite 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 contains only the A2 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. However, this tutorial uses a food processor to make things a little easier.


Serving: 350g


  • 375ml coconut oil, melted
  • 125ml fresh whole a2 Milk™
  • 60ml canola oil (or light olive oil)
  • 4 teaspoons lecithin powder (if using liquid lecithin reduce by half the amount)
  • A pinch of sea salt

Place all ingredients in a blender or food processor.

Mix until combined, about 1 minute.

Transfer the butter mixture into a silicone or plastic mould and place in the fridge for half an hour or in the freezer for 5 minutes.

Store in the fridge well covered, for up to 4 weeks. You could even make double the amount and freeze into portions for whenever you need it.

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

Recipe Source:

By Andrea Soranidis
Recipe courtesy of  The Petite Cook

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