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How To Make Butter

Gluten-free, Egg-free, Nut-free, Soya-free
4 from 2 votes
Author Vicki Montague the Freefrom Fairy courtesy of River Cottage


  • 250 ml double cream
  • Pinch salt
  • Finely chopped herbs of choice - spices or garlic


  • Beat the double cream with a balloon whisk or electric whisk unti it thickens
  • Continue beating with a spatula until the mixture separates into solids and liquid
  • Squeeze the liquid out of the solids using your hands, then transfer the solids to a bowl of cold water
  • Continue to squeeze the butter in the water, washing out all the butter milk
  • Finally squeeze out any excess liquid, flavour if you wish, and roll into a cylinder
  • Wrap in greaseproof paper and store in the fridge for up to 1 week