Pour the butter into a mixing bowl and pour cold water on top. You can add ice to the water to help the rinsing process. With clean hands gently massage the butter and squeeze to remove the butter milk. Repeat this process twice. Remove the lid from the churner and carefully pour the buttermilk into a drinking glass. The buttermilk is similar to skimmed milk; do not throw it away as you can use it for lots of things including homemade scones. Create individual flavours by seasoning and adding herbs and spices. A recipe and instruction booklet is included to guide you through the process. By ten minutes, suddenly it feels hard to churn and the cream is yellow. Another minute from there and look what’s in the jar: Now that I have made butter from scratch, I can tell you that the difference between cheap, spreadable yellow stuff and real, home made butter is huge. It might take 15 minutes to get from cream to bar but things like this are about little joys I think. That moment when you finally see it come together is pretty exciting. I imagine kids would love to have a go at this – a summer holiday activity? Let’s take a look…

I formed mine without paddles, hence the rustic look, but if you get the full butter churning kit, it comes with ridged paddles and a glass butter dish. All that was left to do at this point was cut in to my malthouse loaf from our local bakers and spread that beautiful homemade butter on it. I’m a butter fanatic. I can enumerate my butters the way others list herbal teas: unsalted, salted, lightly salted, full of sea salt, goat. I have butters from Brittany, Piedmont, made-up Jersey farmhouses, the hairy udders of a she-goat. I eat so much, my fridge carries a government health warning spelled out in magnets. When I take tea with pals, they make these little jokes, such as: “Do you want some muffin with your butter?” and: “You owe me money.”Remove your cream from the refrigerator and let it stand at room temperature for 2 hours. This is important as cream at room temperature churns easier and faster.

Whether you’re a new cook looking to create truly traceable, short-mileage ingredients for your cooking or a seasoned expert looking to expand your repertoire we think you’ll love this sturdy Kilner Butter Churner with an ingenious lid which creates butter in minutes.

Storage Containers

Was it worth it? I really LOVED seeing the process of butter making, step by step and I’d recommend giving it a go if you’re interested in how things are made or want to give your little ones a project for one day this summer. It doesn’t cost much at all to do, in fact I’ve priced it up for you using Tesco’s cheapest options: Cholester-lols aside, I’m interested in making my own. This hand-operated paddle churn by Kilner, the supreme tsars of jars, is easy to use: simply pour in double cream and get the revolutions started. How does it work? Butter is just a collected clump of milk fats, like me. Churning physically breaks the lipoprotein membranes that keep the globules separate (as the actress said to the bishop).