How to beat inflation with easy homemade butter recipes

A homemade butter recipe can replace the increasingly expensive shop-bought blocks. At present, the cost of purchasing butter in shops can be as high as £2. Furthermore, manufacturers seeking savings are reducing the size of the packages due to inflation and rising energy prices.

Promotions on butter available in popular discount shops don't really help. Often, butter sells out shortly after the promotion begins, leaving only a few lucky shoppers to benefit from the lower price. In such cases, making butter at home can be an excellent solution.

To make butter, you only need a few ingredients and a standard mixer, blender, or other kitchen appliance. For those with patience, a jar with a lid or a bottle can also be used. It's essential to use double cream with at least 30% fat, though 36% or cream from a farmer is ideal. This is the basic ingredient that will determine the quality of your homemade butter.

The cream should be at the right temperature. Ideally, it should be at room temperature—remove it from the fridge well in advance but don't let it get too warm. Too high a temperature will make forming butter difficult, while too low will slow down the whipping process. A good method is to take the cream out of the fridge the evening before you plan to make the butter.

• 600 grams of 30% or 36% cream;
• a pinch of salt for seasoning.

• Pour the cream into a blender, another mixing vessel, jar, or bottle;
• Blend at the highest speed for about 6 minutes;
• The cream will change in consistency during blending;
• Butter is already forming - these are clear, yellow chunks;
• Strain the remaining buttermilk through a sieve, and shape the butter by hand or with a large spoon;
• Form into a ball or another shape and store in the fridge;
• Done!