Is fun and so so easy! I discovered Kay’s recipe (well…method) over at Kayotic kitchen (brilliant, brilliant site – really simple, easy food that is purposeful and flavour-packed without a huge long ingredients list. Highly recommended), and seeing as I have no more exams, I just had to give it a try. As promised, it was spectacularly easy (all you need is a sieve, spoon, bowl and food processor), and really quite interesting to watch. It didn’t take long (it must have taken 7-10 mins max for the butter to form) and it was sooo nice! I’m not sure if it’s the freshness or the fact that at home you can’t quite get all the buttermilk out, but omg…you don’t want to use this on just anything (I’ve reserved it specially for spreading on our fresh bread, but obviously you can use it in anything). I won’t post the method (visit Kayotic Kitchen), because the original post is really perfect as is, but below are some details about it.

The amount called for in the original recipe (500ml) can be bought in one bottle. It makes about 200g butter and 1 1/2 c buttermilk (which I will post a buttermilk pancake recipe for, and buttermilk parmesan potatoes). You don’t have to add salt (I didn’t as I plan to add cinnamon and brown sugar to my butter!), but this will mean it keeps longer. I guess price wise it’s not hugely cheaper than buying butter and buttermilk, but the great thing is the perfect amount it makes – you never need a whole carton of buttermilk really and aside from that, both taste AMAZING. You just can’t compare it with supermarket stuff. So go gourmet after your exams (or during… whatever), and don’t forget to try different things in your butter. I loved smushin some spring onions in…heavenly on bread. I’m going to try fresh basil next, which is maturing on my windowsill nicely.

Ok, so it doesn’t win awards for being pretty, but you wouldn’t look pretty either if you’d been whipped around in a blender like that for 7 minutes straight.