Pip Permaculture Magazine


Making your own dairy basics at home can not only save you money on your grocery bill and avoid plastic packaging, but allows you to experience the flavour and freshness of homemade food that will far surpass anything you can buy from the store.



• 500 mls cream


1. Source the best quality cream you can find with the highest milk fat content, preferably 35%, with no additives or thickeners.2. If you’re into low-tech, add cream to a jar with a tightfitting lid and shake it well till it3. Alternatively, if you have a food processor, pour in the cream and process until the cream goes past the whipped stage and separates into buttermilk and butter.4. Pour off the buttermilk and save it to use in pancakes and scones. Also makes a healthy drink.5. Add some cold water to your food processor (or jar) and mix the butter again to wash it. Pour off the water and place your butter in a storage container. Paddle it a bit with spoons to release the rest of the buttermilk.6. Add salt if you wish (salt will help it keep longer). Use around 1 tsp of salt per litre of cream. Store in the fridge for more longevity, or at room temperature if it’s salted.

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