This modern homemade butter is a bit different from traditional butter and made with super nutritious ingredients! It’s super easy, takes just 10 minutes to make and tastes AMAZING!
When you can’t avoid the use, it’s best to make your own butter and ditch the store-bought version. You know exactly what goes in, and the tastes just way better.
Classic butter is usually made with cream and milk, but this super easy version I share today features LOADS of nutritious ingredients such as coconut oil, olive oil and fresh milk.
I developed a dairy intolerance a few years ago, so I often keep my recipes dairy-free. But there’s so much you can do with dairy, I couldn’t entirely give up. So, when I discovered a milk brand that was suitable for intolerance, I couldn’t wait to make all the foods I had to say no to before, including butter.
The award-winning milk brand a2 Milk™ produces milk containing only a2 protein. Most of the cows’ milk contains both A1 and A2 protein, whereas a2 Milk is made from cows that naturally produce milk with only a2 protein and no a1 protein, making it a lot gentler to digest.
[easy-tweet tweet=”How To Make Homemade Easy-To-Digest Butter in Only 10 Mins!” user=”PetiteCook”]
How To Make Homemade Butter
You don’t need any sort of special equipment to make homemade butter. You can even simply put the ingredients in a mason jar with a lid and shake like crazy until the mixture magically turns into butter.
But, If you plan on making homemade butter on a regular basis, you definitely want the help of a kitchen appliance. I usually opt for a food processor. You can also use a stand mixer or even a blender.
Making homemade butter couldn’t be easier. I mean it. Throw all the ingredients in a food processor, and blend until combined.
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 a double batch and freeze into small portions – super handy!
How to Store and Use Homemade Butter
Store your homemade butter in the fridge for up to one week, or simply freeze half the amount, so you can always have it at hand.
If you love baking desserts, use for make delicious frostings for cakes and cupcakes.
You can also customize your butter with your favourite flavours. Mix in minced garlic, miso, a bunch of chopped fresh aromatic herbs, or keep it simple with just a pinch of sea salt and pepper.
I hope you start making fresh delicious homemade butter after seeing how easy it is!
**This post is sponsored by a2 Milk. I am a huge fan of this brand and I’m really proud to collaborate with their team. Thank you for supporting the brands that support The Petite Cook!**
- 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.
DID YOU MAKE THIS RECIPE?
If you do give it a try, please leave a comment below and let me know how you liked it! Or even better, take a picture, tag it #thepetitecook and share it on Instagram! Looking at your yummy creations always makes me smile 🙂